Fried Chickpeas or Ceci Frito
This Fried Chickpeas or Ceci Frito, is a classic Italian fried chickpea appetizer. I have to say, these are seriously good munchies, very addictive – especially when they are served crisp warm from the skillet. Fried they are, but not deep fried. They are actually sauteed in oil/Olive oil at high heat. Ceci Frito is a close relative to the Indian Sundals (Sundals are beans or lentils stir fried quickly with spices – mostly in the southern parts of India) – the process of cooking being the same but done with different flavors.
Recently we had friends over to our place for dinner. These Fried Chickpeas were what I served for appetizers with drinks. They loved it. There were some left overs, & with little warming up in the skillet they tasted good too! Here they are – some for you too. Adapt it to your liking with your choice of spices & fresh herbs.
Fried Chickpeas or Ceci Frito
Ingredients:
- 2 Cups cooked chickpeas/garbanzos, drained and rinsed
- 1 Tbsp. olive oil
- 2 Cloves Garlic, Minced
- 1 Tablespoon finely chopped Parsley or any other fresh herb
- 2 Teaspoon Crushed Red Pepper
- 1 Teaspoon Paprika or Red Chilli Powder if you want if spicy
- Salt and pepper to taste
- Fresh Lemon Juice
Preparation:
If you are not using canned chickpeas, soak the dry peas overnight & then cook till soft. I use a pressure cooker to boil them; ..probably the easiest & quickest way to cook them.
Drain, rinse, and then dry chickpeas in a towel.
Heat the olive oil & garlic in a large bottomed skillet (make sure to choose a pan where the chickpeas fit in a single layer) over medium high heat. When the oil is heated & begins to shimmer, add the crushed pepper & the the chickpeas, paprika/chilli powder and salt & pepper. Increase the heat and cook, shaking the pan & tossing the chickpeas occasionally, until the chickpeas have brown spots & crispy on the outside; some of them will start to pop.
Toss the parsley; Squeeze lemon juice & quickly toss & serve right away!
This is a great cocktail snack, a protein packed eat without guilt.
Note: Another way to make the chickpeas crispy is to add a couple of spoons of cornstarch or dry chickpea flour (besan) to the chickpeas; toss them together to coat before adding them to the pan to fry.
Sending this to MLLA: Twelfth Helping hosted by Apu of Annarasa, the MLLA being a brainchild of Susan.
This is also going to Priya, for Sunday Snacks: Spill the Beans – an event started by Hima of SnackORama.
Related Posts:
Chick Pea Salad with Roasted Tomatoes
Savory Layered & Nut Stuffed Chickpea Swirls
Spicy Roasted Red Pepper Hummus
Tags: appetizer reciper, bean sundal, beans, cece frito, ceci frito, ceci frito recipe, ceci fritos, chatpata snack, chickpea recipe, chickpeas, cocktail snack, cooking italian, eggless recipe, eggless snack, garbanzo beans, Garlic, gluten free, guilt free snack, healthy eating, healthy snack, italian appetizer, italian snack, kabuli chana, Lentils, olive oil, party snacks, quick party snacks, quick snack, shundal, snack recipe, spicy chickpeas, spicy snack, stir fried, sundal, sundal recipe, sunday snacks, vegan recipe, vegan vegatarian, vegetarian snack
June 17th, 2009 at 2:37 pm
wow!!
This is amazing appetizer!!
I love chickpeas very much, and the recipe is so easy.
Thanks very much for sharing!!
It looks really mouthwatering!!
June 17th, 2009 at 4:47 pm
I’ve made crispy chickpeas in the oven before, but that was with Indian spices. Your Italian version sounds fantastic!
June 17th, 2009 at 5:00 pm
Soma,
Those chickpeas look delicious! what a great appetizer.
June 17th, 2009 at 5:08 pm
I’ve a lot of Italian food here but never tasted this one with fried chickpea, looks scrumptious!!
Have you ever tried to make “faina” or “farinatta” with chickpea flour? So yummy, golden and crusty
Cheers!
Gera
Gera,
I have done a farinata at home.. have it in my blog: http://www.ecurry.com/blog/starters-snacks/fusion-farinata/
Love it! I am going to try another variation of farinata soon, & hopefully will be able to post soon too.
this was when i had just started blogging:-)
Cheers
Soma
June 17th, 2009 at 5:22 pm
Ha..I HAVE to try this..My husband can live on snacks all the time n always need something or the other to munch on..now this one is nutritious as well..Thanks dearie..:)
June 17th, 2009 at 5:34 pm
Love the looks of it. This is a perfect way to enjoy them chickpeas.
June 17th, 2009 at 5:47 pm
This is so very yummy ! I will just love this !
June 17th, 2009 at 6:34 pm
Chickpeas are so delicious and versatile aren’t they! And now with this I’ve learnt of another delicious use for them!
June 17th, 2009 at 6:45 pm
I think I could eat all these chickpeas!
June 17th, 2009 at 7:19 pm
Fried chickpeas sound scrumptious! Yum!
June 17th, 2009 at 7:25 pm
my mom used to do the same with peanuts! some finely chopped onions would also be yum, adding a fine crunch!
June 18th, 2009 at 12:23 am
Crispy and crunchy snacks…love your italian version!!
June 18th, 2009 at 1:16 am
My father’s favorite snack,thanks for the recipe:)
June 18th, 2009 at 3:10 am
If i didn’t read the post, i would hav ethought it is pur indian ones.
Looks yumm.
We are going to italy in august for 2 weeks, and i am really looking forward to the food.
June 18th, 2009 at 3:44 am
Love these, and anything savoury and crunchy. You can bake them too.
June 18th, 2009 at 3:59 am
I like this very much..have bookmarked this..i can make it in weekends.thanks!!
June 18th, 2009 at 5:12 am
I do this and also add veggies
for a quick meal. Now that you say it is Italian, hope the family respects it more 
Love that plate
More respect than Italian? LOL.. anyway, i use Indian spices & onion, cucumber ..etc & cilantro when i make it like a chat (but don’t fry them this brown) or make a sundal. since i was having guests over, i went mild on flavor this time.
June 18th, 2009 at 5:34 am
Ami onek agey crispy chana post korechilam. Thik bolecho … drinks er shathe darun chole … leisurely shomoyer jonne.
June 18th, 2009 at 6:58 am
I’m sure ther’s some telepathy going on here…I made a bowl of something very, very similar yesterday, and was thinking of posting them. It was a spur of the moment thing; had no idea it was something Italian, though
Lol Sunita:-) I don’t mind being “great minds” with you! I had no idea either, i had been doing with different things for quite some time, now but just recently came across the name & that it is italian:-)
June 18th, 2009 at 7:55 am
“Here they are – some for you too” stop teasing girl
THIS LOOKS FANTASTIC. I have seen some recipes which calls for baking. But I like this and I am trying this pretty soon.
June 18th, 2009 at 10:35 am
Fried chickpeas sound like something I’d order for my last meal– they sound so good
I love that beautiful color, and the fact that they look like that with just 1 tbsp of oil is nothing short of miraculous.
June 18th, 2009 at 11:25 am
Fantastic and inviting. Yes,bit similar to sundals.Farinatta is also based on the chickpeas. Yum.
June 18th, 2009 at 11:40 am
Goodness, your recipes are ALWAYS so tempting and creative. I am going to try your stuffed mushrooms with sun-dried tomatoes this afternoon (with a few modifications).
June 18th, 2009 at 3:43 pm
This has me getting hungry… That looks awesome!
June 18th, 2009 at 10:41 pm
I have got to try this one. It’s been on my list way to long. Summer really is the perfect time for this kind of food isn’t it.
Love your spice combo.
June 19th, 2009 at 2:22 am
absolutly lipsmacking!
June 19th, 2009 at 4:11 am
A simple and moreish delight, Soma! There would be no leftovers in this house. : }
June 19th, 2009 at 8:28 am
Thanks a lot! Some of you told that you make it in the oven, i have to give that a try too!
June 20th, 2009 at 12:37 pm
So of course I have been making it at least once a week since I got back. Appetizer
June 20th, 2009 at 12:50 pm
chik peas gives a lot of energy to ye body.. vat a great idea.. tumm.. look soo delish.
cheers!!
nora
June 21st, 2009 at 12:32 pm
I love chick peas, and especially love them fried. Try frying w/ chopped rosemary Soma! Delicious!