Golden Pan-Fried Chickpeas
These golden pan-fried chickpeas are quick, easy, and nutritious, making them a perfect topping for creamy soups or a warm, savoury snack straight from the pan.
Ingredients
- 400 g / 14 oz can chickpeas drained and rinsed
- ½ TBSP extra virgin olive oil
- 1 tsp maple syrup
- ½ TBSP low-sodium tamari or soy sauce (use tamari for a gluten-free option)
- 1 tsp dried oregano
- pinch of salt
Instructions
- Heat the oil in a non-stick frying pan (skillet) on medium heat. Add the chickpeas and stir through to coat in the oil.
- Stir in the maple syrup, tamari or soy sauce, dried oregano and a pinch of salt.
- Continue cooking on medium heat, stirring regularly, until the chickpeas are golden and the liquid has evaporated, about 6–8 minutes.
- Taste test and adjust the seasoning to suit.
- When ready, serve immediately straight from the pan, whilst they’re still warm and glossy.
Notes
tsp = teaspoon | TBSP = tablespoon
Storage: These chickpeas are best served fresh, straight from the pan. Leftovers can be stored in an airtight container in the fridge for up to 3 days, but they will firm up over time. Reheat gently in a pan in a splash of olive oil before serving.
Tip: If you’d like a sweeter glaze, add a little more maple syrup and reduce the tamari or soy sauce to taste.
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