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.
We are big fans of chickpeas. Here are some more chickpea recipes you might like:
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Curry Fried Chickpeas
- 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
- 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.
- *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).
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What fantastic flavor! I can’t wait to use this spice blend on other things.
Nerd With Taste
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
this look so yummy! but just wondering if you think they would work baked rather than fried… trying to watch the waist-line :)
Hi Em! You certainly can. If you take a look directly under the recipe, there are directions for a healthier roasted version. Enjoy!
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 =)
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!
lynn @ the actor's diet
These look awesome and I can just imagine the wonderful flavor with those spices! Fantastic photos as usual :)
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 :)
They’re pretty addictive. I’m going to have to make some ASAP. Gorgeous photos, as always.
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?
Gorgeous photos and an even better recipe to boot! Addictive!
Adrianna from A Cozy Kitchen
Not sure there’s a prettier picture than that second one. Good gracious…hi spices!!
Teri Lyn Fisher
I’m glad you like that one. Jenny thought it looked like a poo smear. EW. ;)
It totally did until you cropped it…you thought so too!
Sally - My Custard Pie
This snack looks addictive – gorgeous pics once again.
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!
Jenn from Much to My Delight
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.
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!