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pan-fried spiced chickpeas

May 17

Recently, working with my naturopath, I followed a food elimination diet / liver cleanse in the aim to ‘reset’ my system and to hopefully identify some foods that are taxing my digestive system. It was a 17 day program that involved restricting many problem-causing, typically allergenic, and likely sensitive foods from my diet. So to ensure I still had a bit of spice in my noshing, I made this easy dish of pan-fried chickpeas (inspired by this recipe) that made me feel anything but restricted. This is a seriously addictive dish, whether limiting intake of particular foods or when in the need for something delicious.

pan-fried spiced chickpeas

1 can of chickpeas

1 1/2 tbsp potato or tapioca starch

1/2 tsp garlic powder

1/2 tsp garam masala

1/4 tsp fresh ground black pepper

1/2 tsp paprika

1/2 tsp cumin

3 tablespoons olive oil

salt and pepper to finish, to taste

  1. Drain the chickpeas and spread them out on a dish towel to dry for about 1/2 hour.
  2. In a mixing bowl, combine spices, salt and corn starch. Mix well. Add chickpeas and mix until well coated.
  3. Heat oil in a frying pan and then shallow fry beans in two batches. Cook for 5 to 10 minutes, stirring frequently to prevent scorching and to ensure they fry evenly. Remove from pan when they look done, to a plate lined with a paper towel.

6 Comments leave one →
  1. November 27 6:59 am

    I am going to have to try these not because they are gluten-free, but because they are peanut free. My 2.5-year-old is allergic to peanuts and I’ve been craving them like mad, perhaps because my family always had spiced peanuts out for the holidays. Fingers crossed these do the trick! Heading to the kitchen as I type…

    • November 27 11:12 am

      How did they turn out? I sometimes have a tricky time getting them good and crispy. I’m impatient and rush the drying time. 🙂

      • December 1 3:58 am

        Tasty! Took me a bit to respond, because they didn’t get made right away. I actually had to soak and cook my chickpeas I didn’t have canned on hand. And then I used a low-oil-fryer I’ve got a SEB where I put in 2 tablespoons oil and it turns the stuff inside. Worked like a charm. My daughter who is a picky eater even likes them! So a win-win, healthy peanut free snack has been found!

      • December 1 8:54 am

        Fantastic all ’round! I’ve wondered about those low-oil fryers. You might have just sold me on them! 😀

  2. July 30 3:09 pm

    I just LOVE chickpeas! These look delicious – will definitely be trying this recipe out this week! I have a recipe for cumin-roasted chickpeas on my blog if you fancy some more chickpea inspiration 🙂

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