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Crispy Chickpeas
Crispy Chickpeas 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.

6 servings

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

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.

165 calories

12g fat

12g carbs

4g protein

2g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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