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    Home > Blog > Appetizers > Curry Fried Chickpeas

    Curry Fried Chickpeas

    by Teri Lyn Fisher · Published: Sep 28, 2011 · Modified: Aug 5, 2020

    Jump to Recipe

    A close up of a pile of fried curry chickpeas. A close up of curry powder artfully placed on a dark surface. Curry Fried Chickpeas. This is something that I didn’t even realize existed till I had them recently. It was totally a surprise. Like when I learned young Disney stars were not that innocent. Only this was a good unexpected surprise. They are basically delicious little fried morsels (I hate that word, couldn’t think of a better one). The good thing is, they are beans, which is kinda healthy right? I also heard somewhere ( I think it was Perez Hilton’s fit site (BIG JK)) that curry prevents joint swelling. So there you go. Kinda healthy fried thing. Boom.
    ♥ Teri

    We are big fans of chickpeas. Here are some more chickpea recipes you might like: 

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    Fried Curry Chickpea recipe, with an option to bake.

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    A close up of a pile of fried curry chickpeas.

    Curry Fried Chickpeas

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    RECIPE BY Teri & Jenny
    Prep Time: 10 minutes mins
    Cook Time: 10 minutes mins
    Resting Time: 10 minutes mins
    Servings: 8

      INGREDIENTS  

    • 2 (15 ounce) cans garbanzo beans, drained
    • ¼ cup cornstarch
    • 3 tablespoons curry powder
    • 2 teaspoons cumin
    • 1 ½ teaspoons onion powder 2
    • 2 teaspoons smoked paprika
    • 1 teaspoon cayenne pepper
    • salt and pepper to taste
    • 2 quarts peanut oil for frying

      INSTRUCTIONS  

    • Preheat oil to 375°F.
    • Place the garbanzo beans onto a sheet pan lined with paper towels and cover with paper towels to dry.
    • Once as much liquid is removed from the beans, toss them in the cornstarch and set aside. Allow them to sit for about 10 minutes.
    • Place the remaining ingredients into a mixing bowl and toss together until fully combined.
    • Once the oil is hot drop about a third of the garbanzo beans into the oil and stir around to ensure they don’t stick to one another.
    • Fry the beans for 5 to 8 minutes or until light and crisp.
    • Drain onto paper towels for a minute before tossing them in the curry mixture.
    • Shake off the access curry mixture and set the coated beans onto a clean sheet pan. Season with salt and pepper.
    • Repeat with the remaining beans (in two more batches) and season with salt and pepper. Serve warm.

      NOTES  

    • *Makes 2 ½ cups
    • ** If you don’t feel like fried foods a good alternative is to roast them:(omit the cornstarch) Preheat your oven to 375°F.  Pour the dried chick peas into a large mixing bowl and toss together with 2 1/2 tablespoons extra virgin olive oil and the spice mixture. Spread the mixture onto a sheet pan, in a single layer and roast for 20-30 minutes, stirring around every 10 minutes, or until desired texture is achieved (you’re looking for a crisp outside with a creamy inside).
    Calories: 121kcal Carbohydrates: 20g Protein: 6g Fat: 3g Saturated Fat: 1g Sodium: 299mg Potassium: 213mg Fiber: 6g Sugar: 1g Vitamin A: 395IU Vitamin C: 1mg Calcium: 54mg Iron: 2mg

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    September 28, 2011 / 23 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Potato Rings with Homemade Buttermilk Ranch
    Next Post: Spiced Blood Orange Champagne Punch Next Post >

    Reader Interactions

    September 28, 2011 / 23 Comments

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    1. Sadye

      January 02, 2014 at 2:19 pm

      What fantastic flavor! I can’t wait to use this spice blend on other things.

      Reply
    2. Nerd With Taste

      November 17, 2012 at 3:23 am

      I think I finally know what I want to do with the can of chickpeas that have been sitting in my pantry for the past two weeks… Thank! ~ nerdwithtaste.wordpress.com

      Reply
    3. Em

      November 06, 2011 at 8:08 pm

      this look so yummy! but just wondering if you think they would work baked rather than fried… trying to watch the waist-line :)

      Reply
      • Jenny Park

        November 06, 2011 at 8:43 pm

        Hi Em! You certainly can. If you take a look directly under the recipe, there are directions for a healthier roasted version. Enjoy!

        Reply
    4. erica

      November 06, 2011 at 4:28 pm

      I just made these, tho I used a much smaller amount of oil and subbed evoo. I just tossed them around the pan a bit as they fried. DELICIOUS. I’m in love!!! Thank you so much for sharing this recipe =)

      Reply
    5. Dani

      October 14, 2011 at 11:53 am

      Just made these last night and they’re very tasty. Quick question: how do I get the yellow off my baking sheet? Does anyone else run into this problem when using curry powder? Thanks!

      Reply
    6. lynn @ the actor's diet

      October 07, 2011 at 9:23 am

      YUMMERS.

      Reply
    7. joey

      September 29, 2011 at 9:08 pm

      These look awesome and I can just imagine the wonderful flavor with those spices! Fantastic photos as usual :)

      Reply
    8. Kierston

      September 29, 2011 at 2:29 pm

      I’m trying to decide if it is acceptable to eat these as my snack all day long by myself or if I need to share…

      beautiful pictures :)

      Reply
    9. Kasey

      September 29, 2011 at 1:12 pm

      They’re pretty addictive. I’m going to have to make some ASAP. Gorgeous photos, as always.

      Reply
    10. Lucy Vaserfirer

      September 29, 2011 at 11:51 am

      You had me with the Potato Rings, and now this! I could get addicted to these! What about trying a cumin and coriander spice mix, sort of falafel style?

      Reply
    11. Sukaina

      September 29, 2011 at 10:28 am

      Gorgeous photos and an even better recipe to boot! Addictive!

      Reply
    12. Adrianna from A Cozy Kitchen

      September 29, 2011 at 10:20 am

      Not sure there’s a prettier picture than that second one. Good gracious…hi spices!!

      Reply
      • Teri Lyn Fisher

        September 29, 2011 at 10:31 am

        I’m glad you like that one. Jenny thought it looked like a poo smear. EW. ;)

        Reply
        • Jenny Park

          September 29, 2011 at 10:35 am

          It totally did until you cropped it…you thought so too!

          Reply
    13. Sally - My Custard Pie

      September 29, 2011 at 4:01 am

      This snack looks addictive – gorgeous pics once again.

      Reply
    14. kay*

      September 28, 2011 at 11:04 pm

      I’ve been living in Delhi, India now for 6 months and they sell these as snacks in packages (like how you would buy a bag of chips) – sometimes mixed with other crunchy stuff (don’t know what they are!) but can’t remember what they call them (not chickpeas). I snack on them all the time and love ’em.

      I’ll have to give this recipe a try!

      Reply
    15. Jenn from Much to My Delight

      September 28, 2011 at 2:57 pm

      I’m so hooked on chickpeas—it’s my favorite snack. This combination of spices sounds like a freakin’ miracle-maker. This here’s a must-try!

      PS: Your blog rules big time.

      Reply
    16. Erin S

      September 28, 2011 at 10:39 am

      Ah-ha! I’m not crazy for loving fried chickpeas! Another alternative is to pan-fry them in a little bit of oil – that way they get browned all over with just a tiny bit of char. I also personally think that cooking the beans yourself produces a nicer texture than using canned. Love that I’m not the only one who thinks fried chickpeas are a great idea!

      Reply

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