NOVEMBER 27, 2011


A few months back we took the kids(and some of their friends) to Pizzeria Mozza for a “pizza”. Yes, we ordered  pizza, several different kinds of pizza. Plus one of every appetizer, and a few salads. What stood out for me most were the roasted chickpeas with fried sage. I could not stop eating them.


I have tried to make them over and over again. Reading countless recipes, your options are either to roast or to pan fry. I have roasted them with oil and spices, I roasted them on high heat and then turned the heat down a bit, as well as roasting them dry and then mixing them with various spices. I just couldn’t get it right.

While prepping my grains, legumes, and veggies for the week, yesterday I tried yet one more time. I pan fried the chickpeas with a bit of olive oil over a low-medium heat. It was a slow process, but I finally got it right. After draining them on paper towels, I tossed them with the spices and lime zest. Although they were not a Nancy Silverton creation, I could not stop eating them. Yum!

Pan Fried Chickpeas
yield: 2 cups

2-15 oz. cans chickpeas, rinsed, drained, and dried
6 Tbsp. extra virgin olive oil
2 tsp. smoked paprika
1 tsp. cumin
1/2 tsp. kosher salt
1/4 tsp. cayenne
2 tsp. lime zest
juice of 1/2 lime

• combine smoked paprika, cumin, kosher salt, cayenne, and lime zest in a bowl.
• heat a dutch oven over medium-high heat. working in two batches, saute the chickpeas until golden and crispy, 24-40 minutes.
• drain chickpeas on paper towels. repeat with 2nd batch.
• place in a bowl and squeeze lime juice over chickpeas. sprinkle spice mixture over the chickpeas and toss to coat.
• these are best eaten on the day they are created.