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stuffed sweet potatoes with pan-fried crispy white beans

Spiced Pan-Fried Chickpeas

Nisha Vora
Canned beans go from somewhat squishy and mushy to crispy and browned! Just be sure to thoroughly pat dry the beans to remove any liquid.
5 from 2 votes
Cook Time 10 mins


  • 1 15-ounce / 440g can chickpeas
  • 2-3 teaspoons olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon paprika
  • Kosher salt or sea salt to taste
  • Freshly cracked black pepper to taste
  • Juice of 1/2 medium lemon


  • Drain and rinse the chickpeas and thoroughly pat dry with a clean dish towel or paper towels.
  • Heat the oil in a large (12-inch) skillet over medium-high heat, and ensure that the entire pan is lightly coated with the oil. Add the chickpeas in small handfuls and spread them out in a single layer. Let the beans cook undisturbed for 3 to 5 minutes. Use a spatula to flip the beans and cook for another 3 to 5 minutes, or until the beans are browned and blistered.
  • Stir the garlic powder, oregano, thyme, paprika, and a generous pinch of salt and pepper. Stir to coat the chickpeas evenly and cook for 30-60 seconds. Turn off the heat, and squeeze the lemon juice over the chickpeas and stir to combine.


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