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Crispy Chickpeas
Crispy Chickpeas Image courtesy of Oof Verschuren

We know--you’d be hard-pressed to consider chickpeas a suitable substitute for potato chips. But thanks to Yvette van Boven, you kind of can. The writer, artist and restaurant owner’s charming new cookbook, Home Made Summer, includes a recipe for crispy pan-fried chickpeas that are an honest-to-goodness alternative to a bag of Lay's. We took van Boven’s advice and paired the salty-spicy snack with a nice refreshing beer.

Makes 6 servings
Start to Finish: 25 minutes

Ingredients

1 tablespoon thyme leaves

2 teaspoons finely grated lemon zest

2 teaspoons salt

1 teaspoon paprika

Cayenne pepper (optional)

¼ cup plus 2 tablespoons extra-virgin olive oil

One 15-ounce can chickpeas--rinsed, drained and thoroughly dried

Directions

1. In a large bowl, combine the thyme with the lemon zest, salt, paprika and a pinch of cayenne pepper, if using. Set aside.

2. Line a large plate with paper towels and set aside. In a medium skillet set over medium heat, warm the olive oil. Add half of the chickpeas and fry them, stirring frequently, until golden brown and crisp, about 10 minutes. Scoop the chickpeas out of the skillet with a skimmer and let them drain on the paper-towel-lined plate. Fry the remaining chickpeas.

3. Transfer the chickpeas to the bowl and toss with the spices. Serve immediately.

Finishing Touches

It's the details that count! Try these tips

  • Find more culinary inspiration at Yvette van Boven’s website.

  • Looking for another delicious use for chickpeas? Try this herby hummus.

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