Best Candied Spiced Chickpeas Recipes

Caramelized Sesame Chickpeas image

Provided by Martha Stewart

Yield Makes 2 1/2 cups

Number Of Ingredients 5

2 15-oz cans chickpeas, drained and rinsed
1/4 cup honey
4 teaspoon extra-virgin olive oil
Coarse salt and freshly ground black pepper
1/4 cup sesame seeds

Steps:

Heat oven to 400 degrees. Spread chickpeas on a parchment-lined baking sheet and roast until dry, about 45 minutes.
In a medium bowl, whisk honey, oil, and 1 tsp salt. Season with pepper. Add chickpeas and toss until coated. Return chickpeas to baking sheet and sprinkle with sesame seeds. Roast, stirring occasionally, until caramelized, 20 to 25 minutes. Let cool completely.

Nutrition Facts : Calories 275 g, Fat 9 g, Fiber 8 g, Protein 10 g, SaturatedFat 1 g, Sodium 799 g

Crispy Spiced Chickpeas image

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 6

5 medium dried arbol chiles
1 1/2 teaspoons kosher salt
1 teaspoon finely grated lime zest
1/2 teaspoon sugar
Two 19-ounce cans chickpeas, rinsed and well drained
Vegetable oil, for frying

Steps:

1. Place the chiles in a spice grinder and grind until fine. Add the salt, lime zest and sugar. Pulse a few more times until well combined and set aside.
2. Spread the chickpeas in a single layer on paper towels and pat dry. Heat 3/4 inch of oil in a heavy-bottomed shallow pot or small Dutch oven to 375 degrees F. Carefully add the chickpeas in small batches, about a cup per batch, to the oil. (The oil will bubble up for a few seconds.) Fry, stirring occasionally, until browned and crisp, 8 to 10 minutes per batch. Transfer to a paper towel-lined tray and immediately sprinkle with some of the chile salt. Cool slightly and serve.
Chef's Note: The chickpeas can be fried 2 to 3 days ahead of time. Cool without the chile salt and store in a sealed plastic container. Before serving, spread in a single layer on a baking sheet and toast in a 400-degree F oven until sizzling and crispy. Season with the chile salt, cool and serve.