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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
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