Saturday, August 28, 2010

Spicy Pan Fried Chickpeas

I promised this recipe a while back . Sorry it took me so long. I was hoping to find the original recipe where I got the idea, so that I could link back to it. Alas, I could not. I can tell you it was in a magazine, and that it went along with a really yummy soup. Also worthy of note, I've changed it up a bit...I believe they used AP flour and I use whole wheat, there was also turmeric in the original recipe, which I loooove....however I didn't feel like cleaning up after little turmericy hands the other day. Maybe next time.

2 cups cooked chickpeas
3 tbs flour
1/4 tsp garlic salt
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp garam masala
1 tsp chili powder.
salt, pepper, and cayenne to taste preference

Oil to coat pan

Put all the ingredients into a Ziploc bag (except the oil) and shake.

Heat the oil over medium heat, and using a slotted spoon (to ensure you aren't frying gobs of flour) scoop out the chickpeas and place them in the pan. Pan fry over medium heat until golden brown.

Occasionally I add a clove of pressed garlic in the last minute of cooking time, very tasty!

I add these to soups, salads, rice, pasta dishes, alongside roasted root vegetables.....that is if I can keep my hands off them long enough for them to make it to the plate, as they are also quite tasty plain. :)


  1. The last roasted chickpeas I made I ended up eating them all myself! These look awesome!

  2. Thanks Debbi,
    I tried roasting them once, but couldn't get the texture right. Maybe I should try again.


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