Fried Chickpeas Two Ways
I never liked chickpeas. Used to the little firm lumps that were too often found rolling around in broth or stews, I saw them as more of a nuisance than anything else. It wasn't until my mother made them for me one afternoon as a snack, pan fried and tossed in an aromatic mix of spices, that I found my true love for them. Rather than being casually thrown into a dish, here they had been lovingly pan fried till their skins popped and browned. It was a revelation; they were crisp and salty on the outside and deliciously creamy in the center. These addictive chickpeas quickly became my most requested after school snack, a close second to a steamed artichoke with mayonnaise and soy sauce- one I will have to explain later.
These chickpeas have made a come back in my life since moving out of my father's house. They are cheap and if I eat them with rice and a roasted zucchini, I can eat dinner and lunch the next day for, like, $1.75. If I could eat like that at every meal, I'd be something like the 25 grand a year version of rich and, admittedly, probably a little bored of chickpeas.
Over the summer, I came across a recipe in Bon Appetit for herbed chickpeas. They follow the same basic pan frying method of my mother's spiced version but instead use a clove of garlic and a whole bunch of parsley. With the addition of fresh herbs, these chickpeas are simple and clean tasting compared to the warmth and spice of cumin and chili powder. I interchange the two recipes based on what I have.
The trick to getting these chickpeas to be so addictive is to add enough salt! If salted properly they will be like little jewels of deliciousness. Eating these chickpeas with rice, veg, yogurt, and a little siracha is a go to meal for me. They are also lovely accompanying a salad and flatbread. Sometimes I eat them alone as a quick snack in the middle of the day.
These two very simple recipes follow one method, listed below the ingredients lists.
Spiced Chickpeas
1 14 oz can chickpeas, rinsed, drained, and patted dry
1/4 cup olive oil
2 tsp cumin powder
1/2 tsp chili powder
1 tsp salt
Herbed Chickpeas
adapted from Bon Appetit
1 14 oz can chickpeas, rinsed, drained, and patted dry
1/4 cup olive oil
1 bunch parsley, finely chopped
2 cloves of garlic, smashed
1 tsp salt
Method:
Heat oil in a large pan over medium-high heat. When the oil begins to shimmer, add the chickpeas, salt, and garlic if using.
Cook, tossing intermittently, giving the chickpeas enough time to crisp, but careful not to let them stick or burn. Many of them will pop. Cook until lightly browned, about 10 minutes.
Turn the heat off and toss in your cumin and chili powder or chopped parsley.
Serve immedietly with rice and yogurt or any way you like.
If you're going to serve the chickpeas with yogurt...
I recommend stirring in a couple tablespoons of olive oil, a pinch of flaky sea salt, and a few cracks of freshly ground pepper to a smallish or medium sized container of plain, whole milk yogurt. If you put it in a pretty bowl and drizzle a little extra olive oil on top, more power to you.
