Pan Fried Chickpeas

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


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.

The Urban Baker /

More Chickpeas on the Web:
Spiced Chickpea Snackers – Aida Mollenkamp
Honey Cinnamon Roasted Chickpeas – The Pastry Affair
Roasted Fajita Spiced Chickpeas – Natural Noshings

Showing 20 comments
  • Kim

    I’ll definitly try this way to cook chickpeas because I kinda was disappointed by the roasting in the oven method… Althoug they were good, the texture was’nt perfect! Thanks for the tip!

    • Susan

      Hi Kim – I too have tried roasting them, but I could not get the bite that I was looking for. The only problem with these is that they weren’t good beyond the first day. Which is disappointing as I was hoping to put them in the lunch boxes. More experimenting on the horizon!

  • Lori @ RecipeGirl

    I’ve been to the fancy restaurant next door (which was great), but I would love to try their pizza place. These look awesome. I love that you tried to re-create the recipe that you tried and loved. I do that often too!

    • Susan

      Hi Lori – the “fancy” one is on my wish list! My kids think pizza night should always be at Mozza, have I ruined them? I am still perfecting this recipe as I want this to be a lunch box staple – so stay tuned!

  • Reply

    I love snacking on chickpeas. Thanks for this recipe!

  • Lucy Lean

    My kids think they should have Mozza pizza for school lunch – totally spoiled. Love chick peas and love anything I can snack on so this one is a double winner… let’s have dinner at the Osteria (Mozza) v soon – or bring the kids over this side for more pizza? x

    • Susan

      yes, yes, yes! can we lock down a date? miss you-need to catch up! xx

  • aida mollenkamp

    Susan, this technique sounds awesome — well done. Thanks for posting to my recipe too!

    • Susan

      Aida, it is a winner in taste, but only good for the first day. We need to pool our resources and create a recipe that will give them some life span. I want these to be the “new” potato chip in my kids lunch boxes!

  • Reply

    I’m excited to try your new technique, I’ve only seen the oven roasted versions so far.

  • Nora @ Natural Noshing

    Yumm! These look delish and your photo is gorgeous! Thanks for the link love 🙂

  • Jillena

    Thank you for the great recipe! I too struggle with the roasted beans. But the hidden treasure is your idea to prep the grains for the week. I’ve only been doing the beans. What a great tip!

    • Susan

      Hi Jilena – yes, it’s all in the prep. After a long, early morning walk on Sunday’s I retreat to the kitchen. I blanch all my veggies, wash my lettuce, make either quinoa, farro, or barley and some sort of legume- black beans or lentils as well as a soup of some kind. This way, week night cooking becomes some sort of mix and match. Add your proteins and you have a very healthy, whole 30 minute meal! More on this come after the first of the year!

  • Christine

    Hey Susan, your Pan Fried Chickpea is a Recipe Guessing Game on Knapkins. Think your friends can win?

  • Marla

    Love the chickpeas & LOVE Mozza! These are always such a great snack.

  • Kristina Vanni

    I love Pizzeria Mozza! It has been a while since I went there and they didn’t have these chickpeas on the menu. I am excited to try out your recipe at home!

  • Nancy@acommunaltable

    Recently hit the Mozza here in Newport – OMG…. it’s seriously addicting!! Definitely want to try the “fancy” restaurant in LA – think we need a blogger get together there in January – don’t you???
    Now you’ve got me intrigued to work with the chickpeas – the problem of course is that the pan frying doesn’t dry them out enough which is why they aren’t good the next day. Hmmm… wonder if you pan fried them and then finished in the oven?? Something to experiment with….

    • Adrienne

      I think Nancy has a great idea. Or use the dehydrator 😉

  • Calantha @ piecurious

    These look delicious. Roasted chickpeas have been on my to-do list for years now it would seem. I actually avoid making them for the very reason that I know I would consume all of them in one sitting. Chickpea overload. But maybe I’ll just have to take one for the team and give them a try!

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