Spiced Fried Chickpeas

Spiced Fried Chickpeas Recipe
Photo: Thomas J. Story; Styling: Dan Becker
Time: 25 minutes. Good with almost any drink, these are best when still warm from the oil.


Serves 6

Recipe from


Nutritional Information

Calories 90
Caloriesfromfat 56 %
Protein 2.6 g
Fat 5.7 g
Satfat 0.7 g
Carbohydrate 7.4 g
Fiber 2.1 g
Sodium 336 mg
Cholesterol 0.0 mg


1 can (15 oz.) chickpeas (garbanzos)
Vegetable oil for frying
1 teaspoon fine sea salt or kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon chipotle chile powder
1/4 teaspoon ground coriander
1/8 teaspoon cayenne


1. Drain and rinse chickpeas. Spread in a single layer on a clean kitchen towel or paper towels and pat dry.

2. In a large pot over medium-high heat, bring 2 in. oil to 350° to 375° (use a candy thermometer, or drop a chickpea in—when it sizzles, the oil is ready).

3. Meanwhile, in a medium bowl, combine remaining ingredients. Set aside.

4. With a large spoon or strainer, lower chickpeas carefully into oil. (They will spatter.) Cook until chickpeas are hot and crispy (test 1 for doneness), about 3 minutes. With a slotted spoon or strainer, transfer chickpeas to several layers of paper towels and drain 1 minute.

5. Toss chickpeas with spice mixture. Serve immediately.

Note: Nutritional analysis is per serving.

December 2009
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