Written for one request, published for everyone
Crispy Chilli Chickpeas
Tinned chickpeas fried in a pan until crisp and tossed with smoked paprika and chilli.
- Total
- 13 min
- Hands on
- 10 min
- Serves
- 1
- Method
- hob
- Cuisine
- Mediterranean
Per serving · estimated
- Energy
- 358 kcal
- Protein
- 13 g
- Fat
- 18 g
- Carbs
- 36 g
Method
Step 1 of 6
Drain the chickpeas in a sieve, rinse and shake dry.
Tinned chickpeas
Step 2 of 6
Pat the chickpeas dry with kitchen paper so they crisp rather than steam.
- Tinned chickpeas
Step 3 of 6
Heat the olive oil in a frying pan over medium-high heat until it shimmers.
Olive oil
Step 4 of 6
Tip in the chickpeas and fry, shaking often, for 8 minutes until golden and crisp.
- Tinned chickpeas
Step 5 of 6
Turn off the heat and toss through the smoked paprika and chilli flakes.
Smoked paprika
Chilli flakes
Step 6 of 6
Season with flaky salt and squeeze over a little lemon before eating warm.
Flaky salt
Lemon
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Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.