Fried Chickpeas

3 servings

25 minutes

A quick snack that goes well with alcohol and works as a snack. The chickpeas in this recipe are canned: they fry faster - but you can boil them yourself. Change the spices to your taste: both herbs and arri will do .

Energy value per serving

• Calories: 351.6
• Proteins: 10.7g
• Fats: 20.5g
• Carbohydrates: 31.5g

Ingredients

• Smoked paprika: 1 tsp
• Ground cayenne pepper: 0.5 tsp
• Olive oil: 45 ml
• Canned chickpeas: 500 g
• Lime zest: to taste
• Coarse sea salt: to taste

Cooking steps

1. Drain the liquid from the canned chickpeas and let the peas dry. Mix paprika and cayenne pepper in a small bowl.

   Required ingredients:

   • Smoked paprika: 1 teaspoon
   • Ground cayenne pepper: 0.5 teaspoon

2. Place a large skillet over medium heat, heat olive oil and fry the chickpeas in two batches until they are well browned.

   Required ingredients:

   • Olive oil: 45 ml
   • Canned chickpeas: 500 g

3. Remove the cooked chickpeas with a slotted spoon, place them on a paper towel, and once the excess oil is absorbed, transfer the peas to a bowl, sprinkle with a mixture of paprika and cayenne pepper, season with salt to taste, add lime zest, mix, and serve immediately.

   Required ingredients:

   • Smoked paprika: 1 teaspoon
   • Ground cayenne pepper: 0.5 teaspoon
   • Lime zest:  to taste
   • Coarse sea salt:  to taste