Crisp Spiced Chickpeas

By Mark Bittman

Updated May 8, 2023

Crisp Spiced Chickpeas
Evan Sung for The New York Times
Total Time
20 minutes
Rating
4(274)
Comments
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Canned chickpeas bear a closer resemblance to cooked-from-dried than any other canned bean: They’re sturdy enough to withstand additional cooking without falling apart. Even after a 20-minute sizzle in a skillet with olive oil, they stay intact, their exteriors turning crunchy while their insides become creamy. Serve these as a party snack instead of roasted nuts, and you’ll have a hit. (The New York Times)

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Ingredients

Yield:2 cups
  • 3tablespoons olive oil
  • 2cups cooked or canned chickpeas, welldrained and blotted dry on paper towels
  • 1teaspoon pimentón, cumin, currypowder or a combination
  • Salt and freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

197 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 5 grams protein; 202 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the oil in a large skillet over medium heat. When the oil is hot, add the chickpeas and cook, shaking the skillet occasionally until the chickpeas are brown and very crisp, 10 to 20 minutes.

  2. Step 2

    Sprinkle with the spices, salt and pepper, and continue to cook, shaking the pan a bit more frequently, until the spices are toasted and fragrant, 2 to 3 minutes. Taste and adjust the seasoning; drain on paper towels if necessary. Serve warm or at room temperature.

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Ratings

4 out of 5
274 user ratings
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Comments

JJ Wu

I dry the chickpeas over medium low heat in my cast iron skillet rather than blotting them with paper towels—then proceed with oil in the skillet. Love this recipe with garam masala or old bay seasoning, and it makes a fantastic snack alternative to potato chips or other salty, crunchy junk foods

lwheelz

Dust drained chickpeas with cornstarch to aid in crisping

pamela

Per cup click peas: 1 Tbs olive oil, 1/4 tsp curry, 1/4 tsp pimentòn, 1/2 tsp cumin, pinch Celtic sea salt. 20 mins, then 3 mins w/ spices.

Julie

I just made this and here are my notes- I preheated my oven to 425. I put the drained (but not dried) chickpeas in the heating oven on a sheet pan to encourage drying without over cooking them....yet. Once they are dry, I took them out and put the oil in the sheet pan and allowed it to heat up for about 4-5 minutes and then added the chickpeas back in. I followed the rest of the directions using my own blend of spices. I did use too big of a sheet pan so be aware of the size.

Claire DeBerg

So easy! Versatile and warming. I dried my chickpeas in a dry cast iron like another cook suggested. This helped save on paper towels and dried them out before adding oil. Also I used coconut oil. Wish I could post a pic!

marie

Thought I would love this but....meh

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