1 pound of picked through chickpeas

3 tablespoons green seasoning

2 habanero peppers

1 tablespoon salt

1 teaspoon black pepper

2 cups of canola oil


Pick through the chickpeas thoroughly. Remove any black peas or any rocks.

Fill a bowl with water and add the chickpeas to soak overnight. Make sure there is at least an inch more water that covers the peas.

Dry the chickpeas very, very well. Drain it and spread it out in a large cookie sheet lined with paper towels. Let this air dry for 2 hours.

Heat the oil to 350 degrees. Make sure you use a big enough pot so that the oil does not overflow.

If you have a splatter guard for your pots that prevents the oil from spraying all over this is the time to use it.

Add the chickpeas a cup at a time to fry. Cover with the splatter guard. Step back.

Some of the chickpeas will pop. Only 1-2 had popped with mine.

Let the chickpeas fry for 15 minutes until it floats and starts to brown.

Drain it on paper towels and quickly add it to a bowl. Add the green seasoning, the finely minced peppers, salt and black pepper.

If you are frying the chickpeas in batches, season it in batches as well, as you need the chickpeas semi hot still.

Place in an airtight container in a cool dry place.

Eat as necessary, very addictive. Goes great with an Ice Cold Beer!



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