Fried Smoky Chickpeas With Garlic and Ginger

Time 1 ½ hours, largely unattended
Yields Makes about 6 ½ cups
Fried Smoky Chickpeas With Garlic and Ginger
(Thomas Schauer / Clarkson Potter)
Main Spice Blend
Fried Chickpea Spice Blend

To make the main spice blend: Finely grind the garlic and mix with the ginger, cinnamon, pimentón and Aleppo.


To make the chickpeas: Put the chickpeas in a large airtight container and add enough cold water to cover by 2 inches. Cover and refrigerate for at least 6 hours or up to overnight.


Drain the chickpeas and put in a large pot. Add enough cold water to cover by 2 inches and add the oil. Cover and bring to a boil over high heat. Uncover, skim off any foam that’s risen to the surface, and reduce the heat to maintain a simmer. Stir in half the main spice blend. Reserve the remaining spice blend for serving.


Simmer until the chickpeas are tender all the way through, about 50 minutes. Sample one; it should be very soft (chickpeas will firm up as they cool).


To make the fried spice blend: Finely grind the cumin and ajowan seeds together, then mix in the amchoor and pimentón.


Drain the cooked chickpeas well, then transfer to paper towels and roll around to dry completely. If you have time, refrigerate them overnight on a plate lined with paper towels to dry even more thoroughly.


Coat a large skillet with olive oil to a depth of ¼ inch and add one-third of the fried chickpea spice blend. Turn the heat to medium and cook, stirring, until the spices are sizzling, about 30 seconds. Add a generous 2 cups chickpeas and fry, stirring and turning to coat evenly with the spices, until golden brown and crisp, about 5 minutes. Transfer to paper towels to drain. Repeat with more oil and the remaining spices and chickpeas.

Make Ahead:
The simmered chickpeas can be cooled completely in the cooking liquid and then refrigerated in their cooking liquid for up to 1 week or frozen for up to 3 months.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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