It’s Secret Recipe Club time!
If you’ve missed my other SRC posts, the premise is this: you’re assigned a different member’s blog every month. You visit their blog, choose any recipe you want, then make it and share it on your blog. Then, everyone posts about their assigned blog on the same day. It’s so fun to try out new blogs. If you have a blog, definitely check it out and consider joining! I highly recommend it.
This month I was assigned Susie’s blog, Eat Little, Eat Big. Susie lives in Maui [jealous!! Can you even imagine?] and has tons of fresh, tasty, and creative recipes on her blog. I have several new things on my to-make list including Three Cheese Mini Macs, Avocado Dressing, and Pear & Prosciutto Appetizers. As tasty and intriguing as those treats sound, I decided to try out her Smoky Fried Chickpeas. Guess I was in a savory mood when recipe selecting, huh?
I had previously made roasted chickpeas, but never fried… and boy were they tasty! [edited to add: I must have had "roasted chickpeas" on my mind as I worked on the photos... see above! Whoops!] These chickpeas just required five simple ingredients: chickpeas [duh], olive oil, smoked paprika, chipotle chile powder, and lime zest. Oh, and salt. Six. I lied. Nevertheless, not a whole lot of ingredients, but a whole lot of flavor!
This simple appetizer is such a treat, with the smoky/spicy contrasts drawn from smoked paprika and spicy chipotle chile powder that is livened up with a hint of lime-salt goodness. Since we almost always have some chickpeas in the pantry, this may just be my new go-to snack. Sweet! Or, should I say… savory?
- 2 tablespoons olive oil
- 1 can [15 ounce] chickpeas [garbanzo beans]
- 1 teaspoon smoked paprika
- 1/2 teaspoon chipotle chile powder
- 1 1/2 teaspoons lime zest [about 1 lime]
In a large skillet set over medium-high heat, heat olive oil. Meanwhile, rinse, drain, and pat dry chickpeas. Add to skillet and cook for 10-12 minutes, or until brown, stirring occasionally.
In a small bowl, combine paprika, chipotle chile powder, and lime zest.
Remove chickpeas from pan and drain on paper towels. Then place in a bowl and toss with spice mixture. Salt to taste. Serving with paper napkins for greasy fingers suggested.
Time: 15 minutes.
Yield: 3 servings.
Note: I halved the original recipe, so you can easily multiply this but just check out the original for adjustments to cooking time/method.