Cece Fritos (Fried Chickpeas)


2 cans chick peas/garbanzos (15oz cans)
1/4 c olive oil
2 tsp garlic powder
3 tbsp thyme leaves
1 1/2 tsp cumin
salt and pepper to taste

These are so easy to do that even making them at the very last minute is practical, which is good because they’re best when eaten still warm from the skillet. They’re also messy — a greasy finger food — so provide plenty of cocktail napkins.


Drain, rinse, and dry the chick peas. Heat the olive oil in a large skillet over medium high heat. Add the chick peas and cook, shaking the pan occasionally, until the peas begin to pop.

Drain chick peas on a paper towel and sprinkle with seasonings, taste, and adjust seasonings.

If you'd like more delicious recipes and wine pairings, join my newsletter.

Visit 's wine and food blog Seriously Good.

If you liked this recipe, you may also like these appetizers and wine recipe pairings:

Return to recipe homepage.