These Smoky Pan Fried Chickpeas are salty, sweet, and a touch sticky. The golden-brown outsides and tender insides are seriously addictive! Made uber flavorful with only 5 ingredients, they go from pan to plate in about 20 minutes. Enjoy them tossed in salads, on toast, or as a protein-rich side dish!

Hello chickpeas, I’ve fallen back in love with you. The massive bag of dried chickpeas lurking in my pantry since quarantine is finally empty and we needed a little break from each other. But just like a ghost limb, I began craving a savory way to enjoy this mighty bean once again. So, into the pan they went, and came out sweet, salty, and a touch sticky. Smoky Pan Fried Chickpeas are slightly crispy on the outside, tender on the inside, and taste like maple bacon. What’s not to love? Oh, btw, they go from pan to plate in about 20 minutes.

I’ve made a variety of pan roasted and fried chickpeas (aka garbanzo beans) over the years and this recipe is the one that ticks all the boxes. I can’t wait for you to try it! The flavor comes from tamari, maple syrup, and liquid smoke, so you don’t have to worry about tossing the beans with dry spices which can burn in the pan. These liquid ingredients penetrate and infuse the chickpeas with *tons* of flavor without drying them out. I love mixing them with Massaged Kale Salad, serving them alongside Tofu Scramble, and tossing them with Roasted Winter Root Vegetables. They’re so versatile easy to make, I just know you’re going to love them too!

Ingredients

There are only 5 ingredients in this recipe which is part of its charm. So, let’s take a closer look at each one and talk about some substitutions as well. You can find the exact amounts needed for this recipe in the card below.

Olive oil- This is what we use to fry the chickpeas in before adding the rest of the ingredients. Olive oil gives the beans a rich almost buttery flavor. If using another oil, choose one with a high smoke point, like avocado or canola oil.

Chickpeas- The lazy cook in me reaches for canned chickpeas first. But, cooked dried chickpeas also taste delicious. Cook the beans until they’re tender but not mushy.

Tamari- This miracle in a jar is basically gluten-free soy sauce. It is a byproduct of miso paste which is made from fermented soybeans. Unlike soy sauce, also made from fermented soybeans, it doesn’t contain wheat. The flavors are pretty similar. Tamari tastes less salty than soy sauce and has a richer flavor with less bite. If you only have soy sauce on hand, feel confident to use that instead.

Maple syrup- Mixed with salty tamari, maple syrup essentially caramelizes and coats the chickpeas in the best way possible.

Concentrated hickory liquid smoke- This ingredient is essential for pure smoky flavor. A little goes a long way so you only need 1 teaspoon for 2 cans of chickpeas. Some bottles labeled liquid smoke are more like BBQ sauce. So, look for concentrated liquid smoke in your natural grocer or online. It’s an incredible flavoring agent that you will use again and again.

I’ve got a list of *very* tasty recipes that use liquid smoke for you below.

6 recipes that use liquid smoke

Smoky Black Bean Beet Burgers with Walnuts

Vegan Carrot dogs

Meaty Vegan Tempeh Tacos

Coconut Bacon

Creamy Vegan Corn Chowder

Vegan BLTs with Maple Tempeh Bacon

Tips for perfect pan fried chickpeas

Dry your chickpeas. It may seem kind of “extra” but speaking from experience, taking a minute to dry your chickpeas is well worth the effort. Dry beans will crisp up in hot oil in a way that wet beans just can’t. And dry beans won’t spatter all over you when hitting the hot oil the way wet beans do.
Use hot oil. Let the oil heat up in your saucepan until it looks shimmery but not smoking. When a flick of water creates a satisfying sizzle, it’s ready. Then tumble in the chickpeas. Hot oil helps them crisp on the outside without tasting greasy.
Don’t stir the chickpeas while frying. I understand the temptation to stir is real! But letting the beans fry in the hot oil for 5 minutes on each side, undisturbed, is what creates that irresistible golden exterior.
Cook until sticky. After you pour the tamari, maple syrup, and concentrated liquid smoke over the chickpeas, feel free to stir all you like. It takes about 7-10 minutes for the beans to absorb all the liquid and get perfectly sticky.

FAQ

Can I make half a recipe?

Yes! If you are cooking for one or two people or have a single can of chickpeas, cut the recipe in half. Use a 10” saucepan and reduce the cooking time in step three to 6 minutes total. Then, in step four, reduce the cooking time to 5 minutes.

How do I store pan fried chickpeas?

Store leftovers, covered, in the fridge for up to a week. They lose some of their crispy/sticky coating as they sit but taste just as flavorful.

Are chickpeas healthy?

Yes!!! These healthy pan fried chickpeas are full of plant-based protein and fiber. Chickpeas also provide a variety of vitamins and minerals while being fairly low in calories. Click here to learn more about the health benefits of chickpeas.

If you’re looking for an easy way to use a couple of cans of chickpeas or add a quick protein to your meal, I highly recommend giving this recipe a try! It’s:

Protein-rich

Uncomplicated

Salty / sweet

Versatile

Vegan and gluten-free

Very very flavorful

Here’s everything you need to make this recipe

Ingredients for Smoky Pan Fried Chickpeas

Ingredients / Serves 4

3 tablespoons of olive oil
2 cans (15 oz / 425 g) of chickpeas (garbanzo beans) drained and rinsed and dried
3 tablespoons of tamari
3 tablespoons of maple syrup
1 teaspoon of concentrated hickory liquid smoke

How to pan fry chickpeas

1. Prepare the chickpeas- Pour the chickpeas into a colander and rinse well. Then spread them out onto a clean kitchen towel. Use your hands to rub them dry until they no longer look shiny. Some of the skins will peel away and that’s okay. They get extra crispy so add them to the pan along with the chickpeas.

2. Heat the oil- Pour the olive oil into a 12” saucepan over medium-high heat. Swirl to coat the entire bottom of the pan. When a splash of water creates a sizzle, tumble in the chickpeas. Stir them all around in the hot oil.

3. Fry the chickpeas- Let them fry, undisturbed, for 5 minutes. This helps the chickpeas brown. Give them a good stir, exposing the golden side, and let them cook again, undisturbed, for 5 more minutes. Check their progress, by stirring again. Cook a couple more minutes, if needed, to achieve a light golden color.

4. Pour in the rest of the ingredients- Pour the tamari, maple syrup, and liquid smoke into the pan. It will make a satisfying sizzling sound. Use a spatula to mix it all together, thoroughly coating the chickpeas. Let cook, stirring now and then, until the liquid is absorbed, and the beans begin to look sticky, 7-10 minutes.

Serve warm or store in the fridge for up to a week.

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Yield: 4

Author: Carol Clayton