Versatile Pan-fried Chickpeas

Chickpeas are part of many food traditions, including Italian, Middle Eastern and South Asian. Delicious, healthy, affordable and convenient, they ought to become part of your regular rotation. I hope this recipe helps make that happen! As before, this dish is great for entertaining, as it accommodates multiple dietary preferences, restrictions and perversions (vegan, vegetarian, Keto-friendly, gluten-free, etc.)

Approximate Ingredients (serves four as an appetizer)

• Two cans of chickpeas, rinsed and patted dry

• Two tablespoons fat of your choice, plus more for drizzling and/or taste

  • Option 1: Olive Oil

  • Option 2: Ghee

  • Option 3: Coconut Oil

• Your choice of herbs or spices

  • Option 1: Italian (prefer olive oil as fat)

    • Two teaspoons crushed red pepper flakes

    • One-quarter cup tightly-packed chopped fresh basil

    • One tablespoon fresh thyme

    • One teaspoon fresh oregano

    • Freshly-ground black pepper to taste

    • Salt to taste 

    • Optional: Parmigiano Reggiano and fresh-squeezed lemon juice

  • Option 2: Middle Eastern (prefer olive oil as fat)

    • Two tablespoons Za’atar

    • Salt to taste

  • Option 3: Indian (use either ghee or coconut oil as fat)

    • One tablespoon cumin seeds

    • One-quarter cup finely diced white onion 

    • One-quarter cup tightly-packed chopped cilantro 

    • Juice of one lemon

    • Salt to taste

  • Option 4: Naked (I’m fat neutral on this one)

    • Sea salt

Approximate Steps

Option 1: Italian

• Add all olive oil to a cast iron skillet on medium heat.  Let heat for about three to four minutes, until oil shimmers

• Add chickpeas.  Keep heat on medium to medium-low and let them get slightly browned and crispy, between 10-15 minutes

• Add crushed red pepper and fresh thyme and fresh oregano.  Let sizzle (they ought to get fragrant).  Feel free to add a little more olive oil if your chickpeas are getting dried out (they should have a sheen to them)

• When chickpeas are at your desired crispiness, turn off heat and add fresh basil, salt and pepper.  Feel free to top with freshly-grated Parmigiano Reggiano and fresh-squeezed lemon juice (and maybe a drizzle of olive oil)

• Important to serve immediately.  Enjoy!

Option 2: Middle Eastern

• Add all olive oil to a cast iron skillet on medium heat.  Let heat for about three to four minutes, until oil shimmers

• Add chickpeas.  Keep heat on medium to medium-low and let them get slightly browned and crispy, between 10-15 minutes

• Add za’atar (and salt to taste)

• Drizzle with additional olive oil if desired

• Important to serve immediately.  Enjoy!

Option 3: Indian

• Add all of either coconut oil or ghee to a cast iron skillet on medium heat.  Let heat for about three to four minutes, until fat shimmers

• Add chickpeas.  Keep heat on medium to medium-low and let them get slightly browned and crispy, between 10-15 minutes.  At about the five-minute mark, add the cumin - you want the seeds to “bloom” in the coconut oil or ghee and get fragrant.  If you put them in too early, they’ll burn  

• When chickpeas are at your desired crispiness, turn off heat and add onion, cilantro and lemon juice, along with salt to taste.  Maybe add a little more ghee or coconut oil (make sure it’s melted)

• Serve NOW!  

Option 4: Naked

• Add any fat to a cast iron skillet on medium heat.  Let heat for about three to four minutes, until fat shimmers

• Add chickpeas.  Keep heat on medium to medium-low and let them get slightly browned and crispy, between 10-15 minutes

• Add sea salt

• Drizzle with additional fat if desired

• Important to serve immediately.  Enjoy!