Capsule Cooking Issue #4: Crispy Pan-Fried Chickpeas

The protein-rich topper for basically anything.

Welcome to the latest installment of Capsule Cooking! The goal of this series is to showcase the versatility of ingredients. It’s about breaking recipes down into mix-and-matchable building blocks and using our creativity to repurpose them. This series is entirely reader-supported (thank you! 💕) and available only here on Substack. For full access, upgrade to a paid subscription.

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Hi friends,

Nothing makes me sadder than a naked, unseasoned, waterlogged canned chickpea.

I know many of us are just used to opening that can and dumping the legumes on our salads/grain bowls out of laziness/boredom - but it doesn’t have to be this way. You are worthy of seasoned, flavorful, crispy, golden, rockstar chickpeas!

These pan-fried spiced ‘peas have been in my “capsule kitchen wardrobe” for many years. I recently fell back in love with them during my camping trip, when I made them on a whim to jazz up my avo toast breakfast. I thoroughly enjoyed myself that morning and made a note that the savory chickpeas deserved their own newsletter.

Psst… missed previous issues of Capsule Cooking? Catch up:

Issue #1: Repurposing Leftover Rice
Issue #2: Tofu Banh Mi 3 Ways
Issue #3: Romesco Sauce

These 3-ingredient chickpeas take just minutes to make. They’re so simple, but truly elevate basically everything they land on. They are the perfect protein-rich topper for meals that could use some extra umami and/or heartiness. One serving (1/4 can of chickpeas) has as much protein as one egg, except with zero cholesterol and lots of gut-friendly fiber.

This would cost $19 at a NYC cafe.

How it’s done: