Description
Crispy chickpeas seasoned with mint, cayenne, and a hint of amchoor, offering a delightful blend of Middle Eastern and Indian flavors.
Ingredients
Scale
- 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 thoroughly dry the chickpeas using a clean kitchen towel or paper towels to ensure they are as dry as possible.
- Toss the chickpeas with rice flour if using, ensuring they are evenly coated.
- Heat the grapeseed oil in a large skillet over medium-high heat until shimmering.
- Add the chickpeas in batches to avoid overcrowding the pan. Fry each batch for about 15 minutes, stirring occasionally, until the chickpeas are crisp and golden brown.
- Remove the chickpeas from the oil using a slotted spoon and drain on paper towels.
- Immediately season the hot chickpeas with salt, cayenne pepper, smoked paprika, and amchoor. Toss well to ensure even coating.
- Serve warm as a snack or as part of a meal with barley pilaf, risotto, yogurt, and pickled red onions.
Notes
For extra crunch, ensure the chickpeas are completely dry before frying. Amchoor can be substituted with lime zest if unavailable. These chickpeas pair well with a barley pilaf or risotto, and are delicious with yogurt and pickled red onions. Store leftovers in an airtight container to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack
- Cuisine: Indian, Middle Eastern
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 3 grams
- Sodium: 300 mg
- Fat: 10 grams
- Carbohydrates: 22 grams
- Fiber: 6 grams
- Protein: 8 grams
- Cholesterol: 0 mg