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
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Curry Fried Chickpeas
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
Recipe instruction visual controls:
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).
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What fantastic flavor! I can’t wait to use this spice blend on other things.
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!
YUMMERS.
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!
Not sure there’s a prettier picture than that second one. Good gracious…hi spices!!
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!
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!
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!