No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Candied Spiced Chickpeas

A syrup of sugar and warm spices coats these chickpeas, which are then fried to create their candied exterior. Serve them as an appetizer or bar snack.

  • servings: 8

advertisement

advertisement

Ingredients

  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 teaspoon coarse salt
  • 1/3 cup water
  • 1 cup vegetable oil

Cook's Note

Store in an airtight container at room temperature, up to 1 day.

Directions

  1. Step 1

    In a medium pot, combine chickpeas, sugar, cinnamon, allspice, salt, and water over medium-high. Bring mixture to a boil and cook, stirring occasionally, until sugar dissolves and liquid is very thick, about 12 minutes. Meanwhile, in a large skillet, heat oil over medium (a chickpea should sizzle slightly when added). With a slotted spoon, strain off as much sugar syrup as possible, then transfer chickpeas to oil. Fry, gently shaking skillet to prevent chickpeas from sticking, until dark golden brown, 5 to 7 minutes. With slotted spoon, transfer to a wire rack set in a rimmed baking sheet lined with paper towels. Immediately season with salt; let cool completely.

Source
Everyday Food, March 2011

advertisement

advertisement