Crispy pan-fried chickpeas

Crispy pan-fried chickpeas are a healthy snack and the addition you didn't know you wanted to a salad or soup yet.

Chickpeas are among the most versatile legumes of all. With their delicate flavor they really lend themselves to many recipes including our proposal today: crispy pan-fried chickpeas. We can guarantee that once you have tasted them you will never be able to stop eating them! Luckily, thanks to the high content of vegetable proteins , they are healthier than chips and peanuts!

The idea of ​​preparing chickpeas in a pan came to us when the heat began to make it difficult to turn on the oven. But know that compared to the most popular version, these have nothing to envy, on the contrary! They are quicker to prepare and therefore also perfect for a last minute idea. Try serving them during an aperitif and your guests will be delighted or use them to give a crunchy note to salads, soups or cream soups.

How to make crispy chickpeas in a pan

1. First, drain the chickpeas from the preserving liquid ( aquafaba ) and rinse them under running water.
2. Transfer them to a clean cloth and dry them perfectly.
3. Combine the dry chickpeas, spices and possibly aromatic herbs, salt and oil in a bowl and mix well with a spoon. The chickpeas should be evenly coated with the spices.
4. Transfer them to a non-stick pan and cook them over high heat until they are crispy. It will take approximately 10 minutes . At this stage it is very important not to mix the chickpeas with a spoon to prevent the covering from coming off. Just shake the pan from time to time. The lid should also be absolutely avoided because the steam would ruin the consistency.
5. Once ready, transfer them to a plate or baking tray lined with baking paper: when cold they will be even crispier.

For this recipe you can use canned chickpeas , jarred chickpeas or dried chickpeas. In this case you will have to leave them to soak in water for 24 hours and then cook them in a pressure cooker for 45 minutes or in a normal pot for 2 hours, adding salt only at the end.

Crispy chickpeas, as mentioned, can also be prepared in the oven or in an air fryer . In the first case they will cook for half an hour, after adding the flour to make them crunchy; in the second, about ten minutes are sufficient.

Conservation

Crispy paprika chickpeas can be kept for a maximum of a week in a tightly closed glass jar , so that they maintain their initial consistency. We do not recommend freezing in the freezer.

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