Excuse these horrible photos!
I've tried a few times to make baked chickpeas like the ones you can buy in the supermarket, but they always end up a soggy dissapointment. Thankfully I've found a way around it. These pan fried chickpeas are not as crunchy but they have a slightly crisp outer shell and still remain soft inside. I actually prefer the texture of these. I've made them several times and each time adapt the seasoning to include garlic powder, onion powder, and smoked paprika. I normally serve it with some gluten free pasta, basic lemon-olive oil dressing and some cheezy and some veggies (broccoli thrown into pasta water). Its a pretty fast weeknight meal if you used canned chickpeas.
"Battered” Fried Chickpeas from Oh She Glows
Yield: 1.5 cups (I normally make a triple batch)
1 tbsp oil
1 (15-oz or 450gram) can chickpeas, drained and rinsed
2-2.5 tbsp nutritional yeast
1/4 tsp garlic powder
1/4 tsp Herbamare (or use kosher salt)
freshly ground black pepper, to taste
Pinch of cayenne pepper, optional
1. Heat 1 tbsp oil in a medium-sized skillet over medium heat.
2. Meanwhile, drain and rinse the chickpeas. When the skillet has pre-heated (chickpeas should sizzle on it), carefully add the drained chickpeas to the skillet. Be very careful as they will sizzle and crackle in the oil and it may splash you.
3. Fry the chickpeas, stirring every 20 seconds or so, over medium heat. After a few minutes, stir in the rest of the ingredients to taste. The chickpeas will have a thin coating on them. Fry for about 5-6 more minutes, stirring frequently and making sure they don’t burn. If they are starting to burn, reduce heat. They should be golden and lightly charred in some parts.
Rilakkuma liked them too