Crispy Chickpeas, Two Ways

Ready for a spice transformation? These chickpeas couldn't be simpler to prepare but are beyond complex in flavor. Even better is when you improv with the flavors. Choose any Spice Blend or blend your own!

Lili and Anne made these on Season 2 of our podcast Smidgen. Lili grabbed our Garlic Maple Blend for her pan. Anne went all out with the heat and used Berbere Spice. This technique was taught to us when we certified to become a Milk Street Cooking School Partner Location. If you're in Baton Rouge, plan to take a Milk Street Cooking Class from us. Our 60 Minute Spice Master class is a must. Big fun. Even bigger flavor!

1 15.5 oz can of chickpeas, drained and well dried
2 Tbl cornstarch
1/4 cup All Natural Avocado Oil
1/4 tsp sugar
1/2 tsp salt
2 tsp any Spice Blend

To dry the chickpeas, we used a combo of paper towels and air drying to get them very dry.

In a medium bowl, toss one 15½ ounce can of chickpeas with 2 Tbl cornstarch. Transfer to a fine-mesh strainer and shake to remove excess cornstarch. In a 10-inch skillet over medium-high, heat Avocado Oil until shimmering. Add the chickpeas and cook, undisturbed, until golden brown and crisp, 3-5 minutes. Stir and cook, undisturbed, another 1-2 minutes. Remove from the heat and stir in 2 tsp any Spice Blend, salt and sugar. The spices will bloom in the hot fat.  


 As heard on Smidgen, the official podcast of Red Stick Spice

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