FRIED CHICKPEAS RECIPES

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FRIED CHICKPEAS | MARTHA STEWART



Fried Chickpeas | Martha Stewart image

Provided by Martha Stewart

Categories     Chickpea Recipes

Number Of Ingredients 4

Olive oil, for frying
1 15-ounce can chickpeas, drained and rinsed
Coarse salt
1/4 to 1/2 teaspoon Pimento (Spanish wood-smoked paprika), optional

Steps:

  • To a large skillet set over medium-high heat, add enough olive oil to reach a depth of 1/2 inch. Meanwhile, dry chickpeas thoroughly using paper towels.
  • Slowly add chickpeas to oil, being careful as they may splatter. Fry chickpeas, stirring frequently, until golden brown, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet to drain. Season with salt and pimento, if desired. Let cool completely, and store in an airtight container.

FRIED CHICKPEAS RECIPE | BON APPÉTIT



Fried Chickpeas Recipe | Bon Appétit image

Fried Chickpeas Recipe

Provided by The Bon Appétit Test Kitchen

Yield 6 to 8 Servings

Number Of Ingredients 6

2 teaspoons smoked paprika
1 teaspoon cayenne pepper
6 tablespoons extra-virgin olive oil
2 15-oz. cans chickpeas, rinsed, drained, patted very dry
Kosher salt
2 teaspoons finely grated lime zest

Steps:

  • Combine paprika and cayenne in a small bowl and set aside.
  • Heat oil in a 12" skillet over medium-high heat. Working in 2 batches, add chickpeas to skillet and sauté, stirring frequently, until golden and crispy, 15–20 minutes. Using a slotted spoon, transfer chickpeas to paper towels to drain briefly. Place in a medium bowl. Sprinkle paprika mixture over; toss to coat. Season to taste with salt. Toss with lime zest and serve.

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