Toasted Chickpeas

Preparation info
  • serves


    as nibbles with drinks
    • Difficulty


Appears in

By Jeremy Round

Published 1988

  • About

Home-spiced nuts hit the domestic party circuit a few years ago. Elizabeth Lambert Ortiz records the moreish Mexican equivalent in her Book of Latin American Cooking. Here is an adaptation.


  • 8 oz chickpeas, soaked overnight, or 1 15 oz can chickpeas
  • 3 t


If using soaked chickpeas, simmer in fresh water until tender, drain and leave to cool. If using canned chickpeas, drain and rinse well.

Heat olive oil in a frying pan, preferably non-stick, until shimmering. Dry chickpeas thoroughly on a clean cloth or kitchen paper. Toss into the oil. Stir around for a few seconds to coat, then add the garlic.

Sauté ove