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Sep 4, 2009 04:02 PM

Fried Chickpeas Recipe?

Well we having a pantry diner tonight so I thought I'd make some fried chickpeas for an appetizer. I thought I'd toss them with sea salt and fresh rosemary but I'm not sure if I should really fry them or just sautee them in olive oil. Anyone have a recipe?

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  1. Patricia Wells had a recipe where she roasts them in a little olive oil . . . so i guess you could just saute them - rather than deep frying that is. (I assume the latter is what you mean by "really frying".) Or do you mean shallow frying but for a long time? It took a while to get them crispy in the oven, if that helps.

    1. i wouldn't recommend sauteing, they won't get super-crisp, and the insides will probably be mushy. you need to deep-fry or oven-roast.

      you don't really need a "recipe" per se, just toss with whatever seasonings you want and roast on a sheet pan. i do mine on the center rack of a 400 degree oven for 45-55 minutes, and stir them or shake the pan every 10-15 minutes to ensure even roasting.

      1. This is a bit late for dinner this eve, but...

        This is a recipe fo popcorn chickpeas from Jerry Traunfeld of The Herbfarm and Poppy, restos near and in Seattle:

        One can chickpeas
        3 Tbsp olive oil
        1 Tbsp chopped fresh rosemary
        1 Tbsp chopped garlic
        3/4 tsp kosher salt

        Drain and rinse chickpeas, then pat dry. Heat the olive oil over medium-high and cook the chickpease for 5 - 7 minutes, till they get a little darker, shrink a little, and form a crust. Pour the chickpeas back into the colander to drain excess oil then return to the pan and toss with the rosemary, garlic, salt and pepper and heat for a couple of minutes, till the garlic turns translucent.

        1. I get better results dusting the drained chickpeas with flour then deepfrying in peanut oil and evoo blend.

          1 Reply
          1. re: Melanie Wong

            Yes on the flour. Yes on the garlic. Yes on the frying but you don't have to use a ton of oil. I also toast them in a dry pan first (shake it like a polariod) then toss briefly in a small amount of melted butter so the seasonings stick. Impossible to resist.

          2. My method: Wash the canned chickpeas peas water, then dry them on a kitchen towel, deep fry them in hot oil (350-375) in batches until golden-to-dark brown. Cool a bit and add your aromatics or greens/dressing.

            This recipe is similar to how I make it at home (I used canned instead of soaking dried ceci). http://www.vanmag.com/Restaurants/Rec... The recipe comes from the restaurant that inspired me to attempt it at home.

            An alternative (and very tasty) method - add garlic sliced into 1/4" slices just as you add the chickpeas. The garlic should turn into nice garlic chips.

            Some pics: