I’m in a very chickpea place right now. I just can’t get enough of them! I’ve been making hummus like crazy and eating it pretty much every day. The other day I actually soaked and cooked chickpeas for the first time, versus using the cans. What a difference. I really had no idea they’d be so much better.
I cooked a lot of the chickpeas. I knew I wouldn’t be able to eat the amount of hummus they’d produce. So I turned to my current favorite cookbook, Mark Bittman’s Food Matters, and found a very simple recipe for fried chickpeas. Why not?
Why not indeed. Fried chickpeas are delicious. Possibly my new favorite legume side dish. They get nice and crispy, and the resulting texture is very satisfying. And these are easy, easy, easy. Give them a try! You can use canned chickpeas if you don’t want to make the chickpeas from scratch.
Recipe: Fried Chickpeas
Summary: A new and different way to eat chickpeas
- Chickpeas (Garbonzo beans)
- 1 Tbs olive oil
- Heat about 1 Tbs of olive oil in a skillet over medium high heat.
- When the oil is hot, add the chickpeas. Fry, stirring every few minutes, for about 15 minutes. They’re done when they’ve browned nicely. Keep stirring so they don’t burn.
- Toward the end, add salt and pepper to taste.
Quantities don’t really matter; make 1/2 cup or 2 cups. They keep in the fridge for a few days.
Preparation time: 1 minute(s)
Cooking time: 15 minute(s)
Diet type: Vegan