Meet your new favorite snack.
Whose heart races with excitement when they hear the word “legume”? Nobody. (Well, maybe this guy.) A lentil or garbanzo bean is not exactly on par with chocolate truffles or a good slice of birthday cake.
Yet, when done right, beans and legumes make truly satisfying — and even delicious — snacks or meals. At the top of my list of great bean recipes is this one for fried crispy chickpeas. There are a couple of great recipes out there for something similar — I riffed this one from a Bon Appetit recipe and this one from Food52.
In order to get maximum crispiness, it is essential to let these dry in the fridge overnight on a towel. This also has the happy additional benefit of preventing dangerous grease spatter burns when you fry them in the oil.
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When I somehow manage not to eat the entire batch by the handful in one sitting, I add these to salads or sprinkle a few atop avocado or hummus toast. The paprika, while optional, adds a satisfying smoky flavor and some color.
What is your favorite go-to bean dish? Share in the comments, below.
Fried Crispy Chickpeas
- 1 16-ounce can unsalted chickpeas (garbanzo beans), drained
- 1/3 cup olive oil
- 1 teaspoon smoked paprika
- 3/4 teaspoon Kosher salt, or to taste
- Drain and rinse the chickpeas in a colander and spread them to dry on a towel-lined dish or sheet pan in the refrigerator for eight hours, or overnight.
- Heat the olive oil over medium-high heat in a 10" skillet. It should be about a 1/8" layer of oil. When the oil is shimmering but not smoking, add the chickpeas to the pan, and spread them to one even layer. Reserve the towel-lined dish or pan.PRO TIP: A cast-iron pan will hold the temperature more evenly and steadily than other types.
- Let the chickpeas fry in the oil for about 10 minutes, or until toasty brown, shaking the skillet every few minutes to make sure the beans cook evenly. You may need to lower the heat to medium.
- While the chickpeas are frying, combine the salt and paprika in a mixing bowl and set aside.
- When the chickpeas are toasted and fried, drain them on the towel-lined pan for a minute, then add them to the salt-paprika mixture and toss to combine. Taste for seasoning, and serve warm or at room temperature.These will last for several days in an air-tight container.