sizzled and spiced chickpeas with onion two ways
an effortless but stunning chickpea dish
I have been making this quickly fried then simmered in oil (or as I like to call it “sizzled” — though I don’t believe that is the official chef terminology!) chickpea dish for ages, and it was always very good. The chickpeas get super crispy, the onions charred yet jammy, and everything is coated in a flavorful oil.
The method used half an onion in the sizzling, with the other half saved for a later time. One day, I had the idea to quickly pickle the unused half of the onion and serve it on top. It instantly took the dish to the next level, turning it into a real stunner of a recipe.
And honestly, it is so simple to make. The kind of dish you can throw together in the background while focusing on more elaborate sides that demand your attention—yet it still manages to shine on the table. I hope you enjoy and make it often!
sizzled and spiced chickpeas with onions two ways
ingredients
1/3 cup extra virgin olive oil, plus more as needed and to finish
1 yellow onion, divided (see below)
1 x can or jar of chickpeas (8 oz to 10 oz freshly cooked chickpeas)
1 teaspoon aleppo chili flakes
1/4 teaspoon ground coriander
1/4 teaspoon dried oregano or dried mint
freshly cracked black pepper
pink salt (or salt of choice)
a bit of fresh cilantro, parsley, or mint
for the quick pickle
60 gram onion, thinly sliced (one-third of the total onion)
1 tbsp white wine vinegar
1/4 tsp sugar or maple
pink salt
directions
Start by draining and rinsing the chickpeas, then gently pat them dry with a paper towel. Set aside.
Next, cut the onion in half. Take one half and slice it very thinly—using a mandoline slicer if you have one, or as fine as you can by hand if not. You are aiming for around 55 to 60 grams of thinly sliced onion. This is about a third of the total onion.
Transfer these slices to a bowl. Add the white wine vinegar and a good pinch of salt, then toss everything together. Set this aside to quickly pickle for about 30 minutes while you cook the chickpeas.
Thinly slice the remaining onion. These should be slightly thicker than the pickled ones so they don’t burn in the pan. If measuring, you will want around 120–150 grams here.
Once this is all ready, warm a pan over medium-high heat for about 5 minutes. Add 1/3 cup of oil then immediately add the chickpeas. As the pan is warm they should start to fry right away. Cook for 1-2 minutes, letting them take on some color.
Reduce the heat slightly to a notch under medium and add the sliced onions. Season with salt and pepper and stir everything together. Cover and let it cook for 6-7 minutes, checking and stirring every few minutes.
Uncover and add your aleppo chili flakes, ground coriander, dried herbs and any other seasonings of choice. Stir in, then turn down the heat another notch to sizzle/simmer for 12-18 minutes on this medium-low setting. Stir the chickpeas every 4 to 5 minutes to ensure even cooking. Things should be getting deeply golden brown in color, but if anything starts to look blackened then turn the pan down another notch or stir more frequently.
Once the chickpeas and onion are all looking this deep golden color turn off the heat and transfer the chickpeas to a serving bowl, top with the quick-pickled onions and fresh herbs. Finish with a little extra freshly cracked black pepper and a drizzle of good-quality finishing olive oil. Enjoy this loaded on top of veggies such as roasted eggplant or sweet potatoes, with bread to scoop up all the flavorful oil. More ideas for making and serving below.
additional notes
on spices
When it comes to spices, I love using Villa Jerada aleppo chili flakes as they offer a balanced heat with a fresh, slightly fruity flavor. These Burlap & Barrel silk chili flakes are a variety of aleppo chili flakes and are also excellent. I use aleppo chili flakes ALL THE TIME and I suggest you do too. They are simply the best! Gochugaru (Korean chili flakes) is another great option with a similar mild heat and fruity profile.
Some other spices that would go well with the chickpeas are urfa chili flakes, cumin seeds, garlic powder, za’atar or sumac. I would say start with 1/4 to 1/2 tsp of any you are adding and go from there. That said spice measurements are super flexible. Unless I am doing a final test to share online, I am usually just eyeballing it.
for serving
A good carb is necessary in the equation. Toasted sourdough, pita bread, quinoa, couscous, and/or potatoes are all good options.
You may want some additional veggies here too. Harissa oil roasted eggplant wedges work really well here. And, I am always looking for a good salad at any meal time—the brighter and zingier, the better.
Finally, some feta would of course be welcomed to the party (although this dish is completely vegan without it!)
how to make fresh chickpeas
Freshly cooked chickpeas are always going to be superior, in my opinion. And as long as you plan ahead, they are super simple to make.
The night before, start by adding at least 6 oz (although you might as well double it to have plenty for the week!) of dried chickpeas to a large bowl filled to the top with filtered water. Let them soak overnight, or for at least 12 hours, during which they will soak it all up and double in size. You can even do this a few days in advance—just transfer them to the fridge after that initial 12-hour soak.
When you are ready to cook, drain the soaked chickpeas and add them to a pot of warm water. Season with a generous amount of salt (at least a teaspoon), plus a whole peppercorn, a bay leaf, a couple of garlic cloves, and some shallots or other alliums you have on hand.
Bring everything to a boil, then cover and reduce the heat to a medium-low (setting 2 or 3). Simmer for about 90 minutes, or until the chickpeas are soft and tender. Store in the cooking liquid and drain when ready to use. For this recipe, measure out 8 to 10 oz of cooked chickpeas.