Vegetable Technique: Crisping Chickpeas on the Stovetop

Notes

The science behind crisping chickpeas lies in the Maillard reaction, where amino acids and reducing sugars in the presence of heat create complex flavors and browning. Ensuring the chickpeas are completely dry is crucial to prevent oil splattering and to achieve an even crisp. A common mistake is overcrowding the pan, which lowers the oil temperature and results in soggy chickpeas. For safety, always monitor the heat to avoid burning and keep a lid nearby to smother any potential oil fires. These chickpeas can be made ahead and stored in an airtight container for up to a week, though they are best enjoyed fresh.

Steps

1. 1 Drain and rinse 1 15-ounce can of chickpeas, then spread them on a clean kitchen towel to dry.
2. 2 Pat the chickpeas dry with another towel and let them air dry for at least 2 hours, or overnight for best results.
3. 3 In a medium saucepan, heat 2 tablespoons of oil over medium heat until shimmering.
4. 4 Add the chickpeas in a single layer, ensuring they aren't crowded.
5. 5 Cook undisturbed for 3-4 minutes until the bottoms are golden brown.
6. 6 Stir the chickpeas gently with a slotted spoon to avoid breaking them, then cook for another 3-4 minutes.
7. 7 Continue stirring occasionally, adjusting heat to maintain a gentle sizzle, until all sides are crispy and golden.
8. 8 Remove chickpeas with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
9. 9 Season immediately with salt or your preferred spices while still hot for maximum flavor.
10. 10 Let them cool completely before serving to achieve the best texture.