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Crispy Chickpeas with Mint and Cayenne

Crispy Chickpeas with Mint and Cayenne

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A well-seasoned snack of Fried Mint and Cayenne Chickpeas.

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The great thing about these chickpeas are that, while they make the perfectly addictive crisp and crunchy snack. They are also great as dinner. Served them with a barley pilaf or risotto, yogurt, and pickled red onions. Oh! The pickled red onions are great even if you want to do this as a snack.

FCP

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Surprisingly, the seasonings despite doing them from memory are close. I used amchoor or dried mango powder instead of lime zest and of course a few other fun things, just for fun. The general emphasis is a combination of mid-eastern and Indian flavors, how can one go wrong?

Rinku Bhattacharya
Course Side Dish, Snack

Ingredients
  

  • 2 cups cooked chickpeas
  • 1 or 2 tablespoons rice flour optional, but adds to the crunch
  • 3/4 cup grapeseed oil
  • Salt to taste or 1 teaspoon
  • 1 teaspoon red cayenne pepper
  • 1 teaspoon smoked paprika
  • 1.5 teaspoon amchoor powder dried mango powder or sumac
  • 1 teaspoon dried mint
  • 1/2 teaspoon chopped thyme
  • Finely chopped cilantro
  • Finely chopped red onions

Instructions
 

  • Drain and dry the chickpeas. Toss with the rice flour if using.
  • Heat the oil in a large skillet. Add the chickpeas in batches and fry until crisp and golden. This will take about 15 minutes per batch.
  • Drain on paper towels.
  • Mix the salt, red cayenne pepper, smoked paprika, amchoor powder or sumac, dried mint, chopped thyme and cilantro in a mixing bowl.
  • Toss the chickpeas with this mixture.
  • Toss with the chopped cilantro and red onions. Serve warm.

 

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