A well-seasoned snack of Fried Mint and Cayenne Chickpeas.
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.
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?
- 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
- 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.
Rinku Bhattacharya, is a teacher of Indian Cooking and the author of the blog, Spice Chronicles. A busy working mother Rinku is committed to offering a practical approach of flavorful, everyday cooking often with an Indian Accent. An author of three cookbooks, Instant Indian, Classic Foods for Every Region of India made easy in the Instant Pot, Spices and Seasons, Simple, Sustainable. Indian Flavors and The Bengali Five Spice Chronicles.Rinku’s passion for food starts with cooking and trying new recipes and extends to pairing and drinking wine with food and trying usual combinations by fusing various culinary influences.Rinku and her family are very committed to a sustainable lifestyle, and she uses mostly local produce for her recipes. She is joined in this effort by her husband who is an avid gardener and her children, Deepta and Aadi.