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Kimberly's Fried Chickpeas

What you need: 

1 (16 ounce) can chickpeas, drained, rinsed, and dried in towel
2 tablespoons olive oil
2 teaspoons minced garlic
1 1/2 teaspoons ground cumin
1/2 teaspoon paprika
1/8 teaspoon chili powder
1 tablespoon fresh thyme leaves or 1 teaspoon dried
salt and pepper, to taste

What you do: 

1. Heat the olive oil in a small skillet over medium-high heat. Add the chickpeas.
2. Add all other ingredients and cook.
3. Shake the pan occasionally and keep cooking until the chickpeas begin to pop, about 8 minutes.
4. Blot chickpeas on a paper towel, taste and adjust seasonings. Enjoy!
Source of recipe: I was trying to figure out a new way to make chickpeas and I remembered a Spirit Magazine (Spirit Airlines) article about deep fried chickpeas. I don't like that much oil and couldn't remember the rest of the ingredients to modify that particular recipe, so I came up with this. If done correctly, the chickpeas will have a crispy exterior and an almost creamy interior. It's exactly what I like....very easy and flavorful! This was a first attempt, so any suggestions or variations are welcome.

Preparation Time: 
2 minutes, Cooking time: 8 minutes
Cooking Time: 
8 minutes
Recipe Category: 


These were such a delicious snack! Even my picky 80 year old grandma thought they were great.


Mine came out okay.  I probably should have measured the oil to make sure I had enough, and I probably should have had the heat a little higher, because they didn't get very crispy on the outside.  The thyme is a nice addition (I used dried) but I might use less if I make this again, or better yet I'll try fresh thyme.  :)


Really really great snack with beer. I added corriandor, cayene, cardomom, garlic powder, and some cumin and salt.


I used 1 tsp garlic flakes, 1 tsp cumin, 1/2 tsp thyme, and I sprinkled the chickpeas with paprika and pepper, and they had plenty of flavor. Very yummy!

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