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 .
Calories351.6kcal
Proteins10.7grams
Fats20.5grams
Carbohydrates31.5grams
Ground cayenne pepper
0.5
tsp
Olive oil
45
ml
Canned chickpeas
500
g
Lime zest
to taste
Coarse sea salt
to taste
1
Drain the liquid from the canned chickpeas and let the peas dry. Mix paprika and cayenne pepper in a small bowl.
- Smoked paprika (pimenton): 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.
- 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.
- Smoked paprika (pimenton): 1 teaspoon
- Ground cayenne pepper: 0.5 teaspoon
- Lime zest: to taste
- Coarse sea salt: to taste
