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Old Bay Chickpeas
recipe

Old Bay Chickpeas

Serves: 10

Hands On Time: 

Total Time: 

Ingredients

1 pound dried chickpeas
1 carrot, cut into thirds
1 stalk celery, cut into thirds
1 small onion, quartered
5 sprigs fresh thyme
2 cloves garlic, lightly crushed
Vegetable oil for frying
Old Bay seasoning

Instructions

In a large pot, cover the chickpeas with water, approximately double their volume. Let sit at room temperature overnight.

Drain the soaked chickpeas. Add the carrot, celery, onion, thyme and garlic, and cover with 1 1/2 times their volume in fresh water. Bring to a boil; reduce to a simmer and cook until tender but not falling apart (just past al dente), about 45 minutes. Drain, remove the vegetables and thyme, and allow the chickpeas to dry slightly.

Heat the oil in the fryer or heavy-bottomed pan to 325 degrees. Fry the chickpeas until they are a dark golden color, crispy and light, about 5 to 8 minutes. Drain on paper towels. Season with Old Bay. Serve slightly warm or at room temperature.


Nutrition

Per serving: 141 calories (percent of calories from fat, 31), 7 grams protein, 18 grams carbohydrates, 7 grams fiber, 5 grams fat (1 gram saturated), no cholesterol, 8 milligrams sodium.

About the recipe

These deep-fried chickpeas are spiced with Old Bay seasoning to create a crunchy bar snack that goes great with beer. 

Former executive chef Todd Ginsberg (now with his own Atlanta restaurants such as The General Muir and Fred's Meat & Bread) shared the recipe. "When I was designing the menu, I was thinking about salty, fatty, spicy --- all the key things that go with beer and make you want to have fun, " Ginsberg said. "It might be my favorite thing on the menu to eat with beer."

This snack is great for a party, and it's very simple to prepare --- but the process does take three steps. For convenience, soak the chickpeas two nights before your bash and boil them one day before. Then, the day of the party, all you'll have to do is drop them in the fryer. Chef Todd Ginsberg suggested serving them with a cold Peroni or the local Numbers ale.

Recipe courtesy of TAP in Atlanta, Ga.

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