Spicy fried chickpeas are quick and easy to make for a nutritious snack or appetizer. Chickpeas, also known as garbanzo beans, are an excellent source of fiber and protein. When combined with a grain such as rice or pasta it becomes a complete protein equal to meat, but minus the fat. Chickpeas originated in the Middle East where they were first cultivated around 3000 BC in the Mediterranean region. They were especially popular with Egyptians, Greeks, and Romans. However, chickpeas predate written history by quite a lot. A domesticated chickpea was served at early as the late Neolithic around 3500 BC, and wild varieties have been carbon dated to as early as 6790 BC. Ancient peoples often associated chickpeas with the treatment of many ailments, including infertility and kidney stones. Today they have been proven to prevent digestive disorders, help regulate blood sugar levels, and decrease the risk of heart disease.
Recipe Servings: 4
+ 1 minute resting
Ingredients
- 2 tsp smoke paprika
- 2 tsp chili powder
- ½ tsp sugar
- ½ tsp salt
- ½ freshly ground black pepper
- Cooking oil, as needed for frying
- 2 cups chickpeas (from a can or dried chickpeas that have been cooked and cooled)
- ½ lime, zested
Directions
- Whisk together the paprika, chili powder, sugar, salt, and pepper in a medium bowl.
- Coat the bottom of a large skillet with oil and set it over medium-high heat until the oil begins to shimmer.
- Add the chickpeas to the hot oil and sauté until golden brown, about 5 minutes.
- Remove chickpeas from the oil using a slotted spoon and transfer them to a paper towel-lined plate.
- Let cool for 1 minute and, while still hot, transfer the chickpeas to the bowl with the spice mixture, tossing to coat.
- Squeeze lime juice and sprinkle zest over the chickpeas and serve immediately.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.