Pan-Roasted Chickpeas

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Pan-roasted Chickpeas

Pan-roasted Chickpeas

Course: Appetizers
There are a few recipes we bank on to jazz up our weekly meals, and this is on the top of the list. These addictive little crunchy garbanzo beans can’t be left lying around the kitchen; they’ll disappear before you can add them to your salads and soups in place of croutons.
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Fried Chickpeas

  • 2 Tbsp Grapeseed oil
  • 1 cup Garbanzo beans chickpeas, cooked
  • 1 tsp Salt
  • 1 tsp Smoked paprika
  • 2 Limes zested and juiced

How to cook chickpeas

  • 2 cups Dried garbanzos chickpeas


Fried Chickpeas

  • Pour the oil in a large sauté pan and turn the heat to medium high.
  • Add the drained and dried chickpeas and salt in one even layer, tossing occasionally to make sure the beans get toasted evenly.
  • Meanwhile, grab a medium sized bowl and squeeze in the juice of one of the limes, the paprika and a touch more salt. Once the chickpeas are browned nicely (the crispier, the better), toss them in the bowl to coat evenly.

How to cook chickpeas

  • Bring a large pot of water to a boil. Add the chickpeas and cook until tender. This may take 30 minutes to an hour, depending on how fresh the beans are.
  • Drain and pat dry before following the steps above. You’ll notice this makes more than what you need for the recipe- make hummus!


Cooking dried beans at home gets you a better result every time, but in a pinch, drain and rinse a can of chickpeas. If you’ve made too many, drop the roasted beans in the food processor with another 1/3 cup of olive oil for a stunning hummus.
If you have the time, let the beans soak overnight or over day, turning the heat on to cook until tender (it takes about half the time).
Our favorite chickpeas come from the farmers market; Koda Farms is our favorite rice grower and grows a variety of other grains and legumes.