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Fried Chickpeas with Garam Masala

Scott Phillips

Yield: Yields about 2 cups

Servings: 6 to 8

Once you start eating these crispy spiced chickpeas, you won’t want to stop. They do pop in the pan as they fry, so use a splatter guard or stand back a bit as they cook.


  • 1 15-oz. can chickpeas
  • About 1 cup olive oil
  • 1 tsp. garam masala
  • Kosher salt

Nutritional Information

      Calories (kcal) : 150
      Fat Calories (kcal): 70
      Fat (g): 8
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 0
      Sodium (mg): 250
      Carbohydrates (g): 15
      Fiber (g): 4
      Protein (g): 5


  • Drain and rinse the chickpeas and pat completely dry with paper towels. Pour the olive oil into a 4-quart saucepan over medium-high heat to a depth of 1/4 inch. Heat the oil until shimmering hot. Add the chickpeas, cover with a splatter screen if you have one, and fry, shaking the pan occasionally, until browned, crisp, and beginning to split open, about 8 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Immediately sprinkle with the garam masala and salt to taste. Serve hot.


Rate or Review


  • user-3118048 | 07/05/2017

    These are awesome! Very addictive. Wonderful snack.

  • Jackie3 | 02/17/2015

    These are exactly what the title says, and nothing more. Tasted pretty plain, minus the one spice. They needed to be put on top of something, mixed in, or paired with something.

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