15 minutes
A simple and delightful snack that combines the creamy texture of chickpeas with a crispy exterior and a spicy kick. Perfect for munching at any time.
Chickpeas, Drained, rinsed, and dried
0 oz
Coarse Sea Salt
teaspoons
Hot Chili Powder
teaspoons
teaspoons
Cayenne
teaspoons
Smoked Hot Paprika
teaspoons
Garam Masala, Optional
pinches
Fresh Sage Leaves, Optional
each
Lard Or Oil, For frying
fluid ounces
1. Prepare Frying Medium
Heat your choice of lard or oil in a sturdy skillet or pot to a temperature of 375°F, ensuring there is enough to submerge the chickpeas.
2. Fry Chickpeas
Carefully add the well-drained, rinsed, and dried chickpeas to the hot oil and fry for about 5 minutes until they turn a dark golden color and are crisp.
3. Drain and Season
Remove the chickpeas from the oil using a slotted spoon and lay them on paper towels to absorb any remaining oil. While still warm, season with coarse sea salt, hot chili powder, ground cumin, cayenne, and smoked hot paprika. Optionally, add a pinch of garam masala.
4. Optional Sage Aroma
For an extra aromatic twist, toss in some fresh sage leaves into the oil and fry for about 3 minutes before draining them with the chickpeas.
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