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Spiced Fried Chickpeas

Photo: Thomas J. Story; Styling: Dan Becker
Yield Serves 6
Time: 25 minutes. Good with almost any drink, these are best when still warm from the oil.


  • 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

Nutrition 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

How to Make It

  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.

  6. Note: Nutritional analysis is per serving.