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Crunchy Rooibos Chickpeas

Scott Phillips

Yield: Yields about 1-3/4 cups

Sweet, smoky South African rooibos tea blended with fruity Turkish Aleppo pepper adds a nice bite and reddish color to this very international snack.


  • 1-1/2 cups canola oil
  • 1 15-oz. can chickpeas, drained, rinsed, and patted dry
  • 1 large shallot, very thinly sliced and separated into rings (about 1 cup)
  • 1 Tbs. all-purpose flour
  • 2 tsp. very finely ground rooibos tea
  • 1 tsp. Aleppo pepper
  • Kosher salt

Nutritional Information

  • Calories (kcal) : 150
  • Fat Calories (kcal): 70
  • Fat (g): 8
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 0
  • Sodium (mg): 250
  • Carbohydrates (g): 16
  • Fiber (g): 4
  • Protein (g): 5


  • Clip a deep-fry thermometer to a 4-quart heavy-duty saucepan, add the oil to the pan, and heat over medium-high heat to 350°F.
  • Add the chickpeas and cook until crispy and golden brown, 8 to 10 minutes. The chickpeas may spatter and pop up, so use a spatter guard to prevent them from popping out of the pan.
  • Transfer the chickpeas with a slotted spoon to a paper-towel-lined bowl. Shimmy the paper towels back and forth to draw off as much oil as possible.
  • Return the oil to 350°F. In a small bowl, toss the shallot with the flour. Add the shallot and cook until golden, about 2 minutes. Remove with a slotted spoon to a paper-towel-lined plate to drain.
  • Remove the paper towels from the chickpea bowl and add the shallots, rooibos, Aleppo pepper, and salt to taste. Toss well and serve.


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