Pan-Fried Crispy Chickpeas with Lime

Prepared by Chef Mary Bass for Community Cooking Classes Galveston County WIC Clinic, April 2019
Preparation time 10 min
Cooking Time 5 min
Ready In 15 min
Level of DifficultyEasy
Servings2
Ingredients
2 teaspoons smoked paprika 2 teaspoons chili powder 1⁄2 teaspoon granulated sugar 1⁄2 teaspoon salt 1⁄2 teaspoon fresh-cracked black pepper vegetable oil 2 cups chickpeas (from a can or dried chickpeas that have been cooked and cooled) *see note zest and juice from 1⁄2 lime 
Directions

In a medium mixing bowl, combine the paprika, chili powder, sugar, salt, and pepper. 

Pour enough vegetable oil into a medium sauté pan to coat the bottom. Heat over medium-high heat until the oil begins to shimmer. Carefully add the chickpeas to the oil and sauté until golden brown, about 5 minutes.

Remove chickpeas from the oil with a slotted and transfer to a plate covered with a paper towel. 

Allow to cool for a minute and, while still hot, transfer the chickpeas to the bowl with the spice mixture.

Toss to coat. Squeeze lime juice and zest over the chickpeas and serve immediately. 


For the chickpeas: Although not at all necessary for this recipe (even unpeeled chickpeas will work great), it is worth the extra time it takes to peel the chickpeas before using them. The best way I've found to do this is to rub them gently with a dishtowel until the peels begin to fall off the chickpeas. Then the chickpeas can be easily plucked out and transferred to a bowl. If you don't have time to peel the chickpeas, it's no problem - just proceed with the recipe. In either case, it is very important to rub them dry with paper or cloth towels before pan frying them so that they quickly get crisp on the outside. 


Photo by Polina Tankilevitch