Fried Chickpeas (Ceci beans) Recipe


2 cans European Canned Ceci Beans - drained and dried
1 cup Rice Bran Oil
3 cloves garlic – diced small
1 Tablespoon lemon zest
1 Tablespoon AOC Sweet Spanish Pimenton de la Vera
8-10 sprig fresh thyme – leaves stripped and lightly chopped
IBIZA Sea Salt to taste
Drizzle of Nunez de Prado Olive Oil


Spanish-Style Fried Chickpeas Recipe

A great recipe from our friend, Ann.

Enjoy these healthy roasted chickpeas as an appetizer or snack! Experiment with your favorite seasonings.


1. Open and drain Ceci Beans – let dry or dry with a paper towel

2. Heat Rice Bran Oil in large pan (preferably cast iron) and set on low to medium heat until oil makes bubbles around 1 chickpea when added to the pan.

3. Add diced garlic to pan and fry till slightly golden, about 2-3 minutes. Remove garlic from oil using a slotted spoon and place cooked garlic in mixing bowl.

4. Add chickpeas to pan about a can at a time, frying in batches for about 5 minutes each until crunchy – or until they turn color, if using golden or canned chickpeas. 

5. While chickpeas are frying, zest lemon and strip thyme sprigs and place zest and chopped thyme leaves in mixing bowl with garlic. Add Pimenton and Salt and mix.

6. Remove chickpeas from oil using slotted spoon and place on a plate lined with a paper towel and let drain while cooking the additional batchs.

7. Place warm chickpeas into mixing bowl with spices and mix thoroughly. Drizzle with olive oil and mix again. Taste and add more salt if necessary. Serve warm.


Substitute 2 cups cooked-from-fdry  Pedroselano or Black Chickpeas for European-canned chickpeas (2 cans).

Can be made ahead and heated in the oven for about 5 minutes at 375 or until hot.