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.
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.
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.
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 chickpeas with curry spices. Be still my snacking heart.
Pan-Fried Curried Chickpeas