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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
Chickpeas
Fried Chickpea Spice Blend
1

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

2

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.

3

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.

4

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).

5

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

6

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.

7

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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