Rosemary Sea Salt Fried Chickpeas

Servings: 4 

Ingredients

Makes 1 1/4 cups

1/2 cup extra-virgin olive oil

1 (15-oz) cans garbanzo beans, drained and patted dry

2-3 tsp fresh rosemary (or 1 tsp. dried rosemary), finely chopped

1/4 - 1/2 tsp sea salt (or to taste)

  1. Heat oil in a large skillet over medium high heat. Add chickpeas to the skillet and cook until golden brown and crispy, stirring occasionally, for about 15-20 minutes.

  2. Using a slotted spoon, transfer chickpeas to a paper towel lined plate. Let drain slightly, then transfer to a medium bowl.

  3. Sprinkle rosemary and salt over chickpeas and toss to coat. Serve warm.

Tips

  • Make sure you at least partially dry off the beans before adding them to the hot oil. Hot olive oil and water do not mix. Draining them in a colander and patting them dry with a paper towel worked perfect for me. 

  • You can also use a different oil, like vegetable or canola, but keep an eye on them, as the cooking time might need to be modified.

Ben Mastracco