Sweet and Spicy Chickpeas

Sweet and Spicy Chickpeas


  •     2 (15 oz) cans chickpeas, drained, rinsed & patted dry*

  •     2 tsp. smoked paprika

  •     ¼ tsp. cayenne pepper (or more, to taste)

  •     ½ tsp. granulated sugar

  •     ½ tsp. kosher salt

  •     6 Tb. olive oil

  •     Zest from 1 lemon

  •     2-3 Tb. fresh parsley, minced


  1.     Combine paprika, cayenne pepper, sugar and salt in a small bowl; set aside.

  2.     After rinsing chickpeas, spread them onto a kitchen towel. Rub the towel over the chickpeas to loosen the skins. Try to remove as many skins as possible.

  3.     Add 3 Tb. olive oil into a large, non-stick pan and heat to medium/high.

  4.     Spoon half the chickpeas into the hot pan in one layer. Allow them to settle for about 2 minutes, then stir regularly until they turn golden brown and slightly crispy (about 15–20 minutes). Remove and transfer to a paper towel to remove some of the oil, then to a medium sized bowl. Pour half of the dry spice mixture over the warm chickpeas and mix to combine; set aside.

  5.     Repeat process with second half of oil and chickpeas.

  6.     When all chickpeas are combined, add parsley/lemon zest and serve. Add extra salt, if needed.

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