Crispy, spicy blackened chickpeas, made by pan-frying garbanzo beans in Cajun herbs and spices.
Mix the paprika, onion powder, garlic powder, cayenne, and pepper together in a small bowl. Use a mortar and pestle, or even just your fingers to grind the dried thyme and oregano into smaller pieces, and then stir it in with the other spices. This makes extra which can be kept in a jar or airtight container at room temperature for a few weeks and used on pretty much everything!
Heat the vegetable oil in a large skillet over medium-high heat. Add the chickpeas, stir well, and cook for 2 minutes. Add the blackening seasoning in 2 or 3 batches, stirring each time, to ensure even distribution. Continue to fry, stirring occasionally, until the chickpeas are lightly crisped (they'll get even crispier as they cool) and the spices and herbs are a little browned - about 5 minutes.
Season to taste with salt and more seasoning blend if desired. Once cooled, leftovers can be stored for several days in the fridge, but note that the chickpeas won't stay crispy, despite still being tasty. I usually eat them all at once :)
SPICE BLEND NOTES: This blend has a good kick to it. If anyone who's eating this is sensitive to spice, especially if you won't be serving it with anything creamy or cooling like mayo or cucumber, you may want to reduce the cayenne a little bit. You can use an additional 1/2 tsp black pepper instead of white pepper if needed. I used pre-ground black pepper, and you may want to reduce the amount if you're grinding it fresh, which tends to be more powerfully flavored.
BAKED CHICKPEAS: If you have a method you like for making crispy roasted chickpeas, that would also work great with this seasoning blend! You won't get as good of a char but it will still taste rad.
Easy Blackened Chickpeas originally printed from https://yupitsvegan.com/blackened-chickpeas/ July 1, 2017