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.

Pan-Fried Curried Chickpeas (Garbanzo Beans) | Kitchen Treaty
5 from 1 vote

Pan-Fried Curried Chickpeas

Prep: 3 minutes
Cook: 7 minutes
Total: 10 minutes
Author: Kare
Yield: 2 cups
A snack that's quick, easy, delicious, AND healthy. What could be better?!


  • 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)


  • Drain chickpeas in a sieve or colander and rinse with water. Pat dry with paper towels.
  • 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.
  • 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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