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Fried Checkpeas




Source of Recipe


Martha's Kitchen


List of Ingredients




Fried Chickpeas



Olive oil, for frying

One 15-ounce can chickpeas, drained and rinsed

Coarse salt

1/4 to 1/2 teaspoon Pimento (Spanish Wood-Smoked Paprika), optional

1. In a large skillet set over medium-high heat, heat enough olive oil so it reaches a depth of 1/2 inch. Meanwhile, dry chickpeas thoroughly using paper towels.

2. Slowly add the chickpeas to the 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 pimenton, if desired. Let cool completely, and store in an airtight container.


Recipe