Chickpeas ‘a la mode’.

Food fads seem to come and go – one minute we’re all sloshing balsamic vinegar into everything from salad dressings to ice cream to strawberries to………you get the idea, and the next it’s languishing in the back of the cupboard and we’re onto the next ‘must have’ ingredient. Remember when you couldn’t move for Sun-dried Tomatoes? And how, dahling, you just absolutely had to have 15 different flavours of vinegar in your cupboard?At the moment Cauliflower seems to be ‘de rigeur‘ with everything from pizza bases to baked and/or deep fried versions in there as well. It takes a lot to convince me that a fad is here to stay. Which brings me on to chickpeas. Humble little pulses, the base of houmous, curries or scattered through a coucous salad, I was a bit dubious to see them baked and flavored, but (as I’ve found to my cost) I’ll try anything once. Actually, you could do worse than remember Sir Thomas Beecham’s stricture of ‘You should try everything once except incest and Morris Dancing’. And he was right – you should at least try these. You never know, they might be here to stay.

Frying Pan Chickpeas

  1. 1 teaspoon olive oil
  2. 2 teaspoons soy sauce
  3. 1 teaspoon honey
  4. 1 tablespoon lemon or lime juice
  5. 1 x 425g can of chickpeas
  6. Smoked or sweet paprika, ground cumin, chili powder, freshly ground pepper,
    jerk seasoning, herb and spice seasoning blend, or other favorite spices, to taste.


Combine the oil, soy sauce, honey, and lemon juice in a small frying pan over a medium heat and stir together. Stir in the chickpeas. Bring the mixture to a slow simmer over medium heat, then simmer (uncovered) until the liquid is completely reduced and envelopes the chickpeas nicely, stirring occasionally. You can let the chickpeas become touched with golden brown spots here and there. This should take about 6 to 8 minutes.


Choose 2 or 3 of the spices listed, and use about 1 teaspoon in total — 1 1/2 teaspoons at most! You need not use too much spice, or it will overwhelm this quantity of chickpeas. Even without any spice, just pepper, these taste awesome. The idea is to find combinations that you enjoy most. Sprinkle desired spices into the frying pan, and cook, stirring, until the spices are evenly distributed, about a minute longer.


Transfer the chickpeas to a small shallow serving bowl. Allow to cool to room temperature, then serve as a snack or garnish

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