Serious Eats: Recipes

Smoky Fried Chickpeas

[Photograph: Sarah Shatz]

On week 16 of the 52, Amanda Hesser and Merrill Stubbs asked their Food52 community to share their best recipe with paprika. Unlike requesting a favorite chocolate chip cookie or a pot roast recipe, this query was an open-ended one, bringing in a flood of varied responses. But it was these Smoky Fried Chickpeas that took the prize.

This is the sort of recipe made for those who entertain frequently—an elegant little pre-dinner snack that wows without requiring all that much effort. These briefly fried canned chickpeas crisp in olive oil scented with lemon and thyme, getting all nice and crunchy on the outside while retaining a bit of creaminess within.

And when it comes to the paprika, the choice, of course is entirely up to you depending on whether you're feeling sweet or hot and smoky. We like the smoky sort, since it lends these poppable little peas deep, almost barbecue-y notes.

As always with our Cook the Book feature, we have five (5) copies of The Food52 Cookbook to give away this week.

Adapted from The Food52 Cookbook by Amanda Hesser and Merrill Stubbs. Copyright © 2011. Published by William Morrow. Available wherever books are sold. All Rights Reserved

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