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Fried chickpeas with lemon, rosemary and parmesan

Australian Gourmet Traveller recipe for fried chickpeas with lemon, rosemary and parmesan.

By Emma Knowles
  • 15 mins preparation
  • 1 hr cooking plus soaking
  • Serves 4 - 6
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Fried chickpeas with lemon, rosemary and parmesan
Fried chickpeas with lemon, rosemary and parmesan

Inspired by the ridiculously good fried chickpeas at Sydney's Ester, this is the perfect snack to accompany a beer. Enough said. Begin this recipe a day ahead to soak the chickpeas.


  • 250 gm dried chickpeas, soaked overnight in cold water, drained
  • For shallow-frying: olive oil
  • ¼ cup (loosely packed) rosemary
  • 1 long red chilli, thinly sliced
  • 2 garlic cloves, thinly sliced
  • Finely grated rind of 1 lemon, plus wedges, to serve
  • To serve: finely grated parmesan


  • 1
    Generously cover chickpeas with water in a saucepan, bring to the boil over medium-high heat and cook until just tender (50-55 minutes), then drain and spread on a tray lined with baking paper to dry (30 minutes; this helps stop the chickpeas spitting when you fry them).
  • 2
    Heat 1cm oil in a large, deep frying pan over medium-high heat until just shimmering. Add chickpeas and stir continuously until beginning to crisp and become golden (4-5 minutes), then add rosemary, chilli and garlic, and stir until fragrant (about 1 minute). Add lemon rind, stir to combine, then strain through a metal sieve into a heatproof bowl (discard oil). Generously season to taste and serve hot scattered with grated parmesan and with lemon wedges to squeeze over.


Drink Suggestion: A can of cold lager. Drink suggestion by Max Allen