Crunchy, Salty Chickpeas with Cumin and Lime
Just like the title says, people: crunchy, salty chickpeas with cumin and lime. Toss ’em on salads, soups, or curries, serve a big ole bowl at your next cocktail party (in 2021?), or eat ’em by the handful when you run out of chips.
Crunchy is key.
Chickpeas that are supposed to be crunchy very often turn out mildly crispy, or worse, kinda soft and stale-tasting. I’ve done a fair amount of testing and I’ve found only one way to make it work: dry, then fry. The key is this: Rinse those chickiebabies, briefly dry them in a 400-degree oven, then fry ’em up in olive oil. The result is a truly glassy snack that works wonders atop salads, soups, and curries, and also makes for a delightful finger food.
Time: 20 minutes
Drink: A margarita or a traditional daiquiri
1. Preheat oven to 400 F
2. Prep the chickpeas
Spread the drained, rinsed chickpeas on a baking sheet. Use a paper towel to pat them dry.
3. Dry roast for 5 minutes; remove from oven
Put the sheet pan in the oven for 5 minutes. This dries the outside of the chickpeas without cooking or dehydrating the center—key to avoiding that soft, stale vibe. Remove from the oven.
4. Prepare your frying setup
Set a large plate lined with paper towels next to the stove. Set out a slotted spoon. You’ll want to work quickly once the oil starts heating up.
In a medium-sized bowl, combine cumin, lime zest, and a bunch of kosher salt and pepper (just do it by eye—you can always add more).
Add about a half a cup of olive oil into a deep, non-stick skillet or wide-bottom pot, so the whole bottom is coated. Turn the heat to medium-high and preheat the oil until it’s shimmering but not smoking, about five minutes, depending on your burner. (If you’re not sure, splash a bit of water into the oil—if it pops and spatters, it’s hot enough.)
5. Fry your chickpeas for 12 min
Drop the chickpeas into the hot oil. They’ll splatter and pop at first, so use an apron and a splatter screen if you have one. (I hold the lid of a large pot like a shield in front of my neck and lower face, like a MEDIEVAL KNIGHT.) Cook until they’re deep golden-brown, about 12 minutes. Shake the pan or stir frequently to ensure even cooking.
Use a slotted spoon to remove them from the oil and place on the paper towels to drain.
6. Season while they’re still hot. Rest briefly.
Let the chickpeas drain for a few minutes then transfer to the bowl with the salt, pepper, cumin, and lime zest. Toss to coat. There will be some extra seasoning in the bottom of the bowl. Save it for next time!
Before you use them, rest for another few minutes on the paper towel—they’ll crisp up further as they cool.
7. Eat!
The best partttt, yo.
Um, excuse me?
So basically I’m deep-frying them? That sounds stressful.
We have to agree that the idea of deep-frying is stressful, but here’s our pitch: This is very small-scale frying. You’re using 1/2 cup of oil and frying all the chickpeas in one batch. Ten minutes in and out. It’s really not that messy or intense. Setting up your station is the most arduous part. You can do this.
Can I use lemon instead of lime?
Yep!
What should I do with the rest of the lime?
Make a margarita, obviously!
How do I store them so they stay crispy?
Store at room temp in tupperware or a ziplock bag that has enough room to let them breathe (i.e. not smashed into a tiny sandwich bag). If they seem super oily, add a piece of paper towel at the bottom. They should stay crunchy for a couple days.
What should I eat these with?!
A warm sweet potato salad. Curry. Stew. Soup. A cheese plate. A cocktail. So many optionsssz!
