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fried chickpeas with rosemary and lemon

Fried Chickpeas with rosemary and lemon


  • 250 gm dried chickpeas , soaked overnight in cold water; drained
  • Olive oil for frying
  • 1/4 cup rosemary (loosely packed)
  • 2 garlic cloves , thinly sliced
  • 1/2 teaspoon of sweet paprika
  • finely grated rind of a lemon , plus a few wedges to serve
  • Finely grated parmesan to serve


  • Generously cover chickpeas with water in a saucepan, bring to the boil over medium heat and cook until tender (about 50 minutes). Then drain and and spread on a tray lined with baking paper to dry (30 minutes or so, it will help prevent the chickpeas from splitting in the hot oil)
  • Heat 1 cm of oil in a frying pan over medium-high heat, until just simmering. Add the chickpeas and cook stirring often until golden (about 5 minutes). Add the rosemary, and garlic and cook for a further minute. Add the lemon, stir, then strain through a metal sieve into a heatproof bowl. Sprinkle with the paprika and stir to combine. Generously season and top with the parmesan. Serve hot with a lemon wedge or they are equally delicious served cold


Keep in an airtight container once cooled completely
Adapted from Gourmet Traveller Magazine - Annual Cookbook 2014