Pan-Fried Curried Chickpeas

A snack that's quick, easy, delicious, AND healthy. What could be better?!

Total Time: 10 minutes


I’m a sucker for a good snack. When it’s relatively healthy, rather addicting, and (bonus!) goes great with beer, well … hold me.

I got the idea for these pan-fried curried chickpeas (also known as garbanzo beans) from one of our favorite restaurants in the area. They have fried chickpeas on their happy hour menu, and because I’ve never been one to shy away from a chickpea, I ordered them. Immediately.

Pan-Fried Curried Chickpeas (Garbanzo Beans) | Kitchen Treaty

They were curried and kicky and a little crunchy and perfect.

I’ve enjoyed many a roasted chickpea, but this recipe was the first time I made chickpeas into snackable goodness via frying pan. It’s probably obvious what I’m going to say next: this will not be the last.

Pan-Fried Curried Chickpeas (Garbanzo Beans) | Kitchen Treaty

So basically, it goes like this. You heat up some coconut oil and you throw a can of chickpeas (drained, rinsed, dried) in there. And then they roll around and cook and get warm and a little crispy and golden here and there. Then you add your spices. Curry powder, cumin, and cayenne. Toss and done.

Pan-Fried Curried Chickpeas (Garbanzo Beans) | Kitchen Treaty

Let ’em cool for, oh, a fraction of a second or so (okay, maybe longer if your willpower is stronger than mine). And then … snack, my friends. Snack.

Pan-Fried Curried Chickpeas (Garbanzo Beans) | Kitchen Treaty

Pan-fried chickpeas with curry spices. Be still my snacking heart.

Print Recipe

Pan-Fried Curried Chickpeas

A snack that's quick, easy, delicious, AND healthy. What could be better?!

Yield: 2 cups

Prep Time: 3 minutes

Cook Time: 7 minutes

Total Time: 10 minutes


  • 1 (15-ounce) can chickpeas (garbanzo beans), drained
  • 2 tablespoons coconut oil
  • 1/4 teaspoon kosher salt
  • 1 teaspoon curry powder
  • 1/4 teaspoon cumin
  • 1/8 teaspoon cayenne pepper (or more or less to taste)


  1. Drain chickpeas in a sieve or colander and rinse with water. Pat dry with paper towels.
  2. Melt coconut oil in a large saute pan over medium-high heat. Add chickpeas and salt. Give the pan a careful shake to distribute the chickpeas. Let cook for a couple of minutes without stirring, then gently shake the pan again or stir to turn the chickpeas and brown them on another side. Stir/shake every minute or so until browned on most sides and some of the chickpeas have split, about 7 minutes.
  3. Remove from heat and stir in the curry powder, cumin, and cayenne. Transfer to a plate lined with paper towels. Allow to cool for 5 minutes, then serve.

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Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.

15 Responses to “Pan-Fried Curried Chickpeas”

  1. Jamie posted on April 24, 2014 at 5:23 am

    What a yummy snack!! I’m definitely going to make some to snack on throughout the day! :)

    • Karen Raye posted on May 13, 2014 at 8:25 am

      My intent is always to pace myself, but I end up snacking on all of them within about 20 minutes or so! Not my most willpower-friendly food. ;)

  2. Hannah @ CleanEatingVeggieGirl posted on April 24, 2014 at 10:07 am

    These sound SO fantastic! I love chickpeas and I LOVE curry…so why not combine the two? :)

    • Karen Raye posted on May 13, 2014 at 8:25 am

      Thanks, Hannah! Indeed they are made for each other. :)

  3. Pingback: 65 Healthy Vegetarian Snack Ideas

  4. Chloé @ iheartboxes posted on April 25, 2014 at 12:20 am

    What do you think is different about making these in the frying pan? I’ve seen a few recipes for Crunchy Roasted Chickpeas, but never pan-fried…better flavors? Quicker?
    Either way you do it, gotta love the versatility of the chickpea!

    • Karen Raye posted on May 13, 2014 at 8:49 am

      Hi Chloe, I’m overdue in responding to this, but better late than never? :) I should have answered that question in the post! I like that they’re faster in a saute pan, and you can control the browning a bit better. But I’m a fan of them both ways!

  5. Jo from yummyvege posted on April 25, 2014 at 3:38 am

    I like the way they’re so much quicker than roasting. And I’m sure you can change the spices any way you want. Yummy.

    • Karen Raye posted on May 13, 2014 at 8:49 am

      It’s definitely a very flexible recipe! :)

  6. Becca from It's Yummi! posted on April 29, 2014 at 7:43 pm

    So here’s the thing. I’m allergic to coconut…in all ways, shapes, and forms. Not intolerant, mind you. Epi-pen crazed allergy.
    SO, because I adore garbanzos, AND I adore the thought of those toasty spicy snacks in my pie hole, I’m going to toast them up in bacon grease.  YUP, I know you’re a vegetarian, but if loving bacon is wrong, I don’t ever want to be right.  :)

    • Karen Troughton posted on May 2, 2014 at 5:03 pm

      Oh wow – what a scary allergy! I would suggest grapeseed oil instead, but even this vegetarian knows that bacon grease will taste better. ;)

  7. Isadora @ she likes food posted on May 8, 2014 at 9:18 am

    I’ve been having a curry obsession lately and I have a big place in my heart for snacks. I think I could survive on them! I also happen to have all of these ingredients at home right now! Definitely making these this weekend :)

    • Karen Raye posted on May 13, 2014 at 8:50 am

      Hi Isadora! I hope you loved them. :) 

  8. Felix posted on August 21, 2014 at 11:12 pm

    You had me with the first sentence and the mention of beer ;) I will try this at the weekend, looks really tasty, thanks!

  9. Lisa posted on October 8, 2014 at 9:04 am

    Thanks for your recipe idea. I just made these. I used whole garam masala and whole red chilis in place of the cumin/curry/ cayanne combination…and sprinkled sea salt to taste…I love them….Although they are good while still hot, I leave them on the counter to cool and enjoy them a little dried out at room temperature…great take along snack for road trips.

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