Equipment
Ingredients
Main Ingredients
- 1 canned chickpeas, rinsed and thoroughly drained
- 30 ml olive oil
- 4 g curry powder
- 2 g ground cumin
- 2 g fine sea salt
Nutrition (per serving)
Method
Drain and rinse the chickpeas thoroughly using a colander. Transfer them to a clean kitchen towel or paper towels and rub them very gently to dry them completely. Discard any loose skins that fall off, as removing them aids in achieving a better crunch.
Heat the olive oil in a large frying pan over medium-high heat until shimmering. Add the dried chickpeas and fry for 8 to 10 minutes. Shake the pan or stir frequently with a spatula until the exteriors are deeply golden, blistered, and crunchy.
Remove the frying pan from the heat. Immediately sprinkle the hot chickpeas with the curry powder, ground cumin, and fine sea salt. Toss vigorously to ensure the spices stick to the residual oil and evenly coat every chickpea.
Transfer the seasoned chickpeas to a wide plate and let them rest for 5 minutes. As they cool, the exterior will firm up and reach maximum crunchiness. Serve immediately as a warm snack or side.
Chef's Notes
- Thoroughly drying the chickpeas is the single most important step for achieving a crispy exterior. Any residual moisture will cause them to steam rather than fry.
- For maximum crispiness, enjoy these within an hour of cooking. They will soften as they sit at room temperature, though they will remain delicious.
- Don't skip the resting period. The rapid cooling process helps to solidify the starches on the exterior of the chickpea, locking in the crunch.
- If you want to prepare this with dried chickpeas instead of canned, you must soak and fully boil them until tender before starting this recipe.
Storage
Refrigerator: 3 days — Store in an airtight container. They will lose their crunch in the refrigerator.
Reheating: Re-crisp in a dry skillet over medium heat for 3 to 5 minutes.
