SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.versust.com/recipe/harissa-honey-roasted-chickpeas-with-preserved-lemon
Printed September 1, 2026
Printed September 1, 2026
Air Fryer Alchemist
Harissa-Honey Roasted Chickpeas with Preserved Lemon
Forget boring snacks—these North African-spiced chickpeas emerge from the air fryer with a shatteringly crisp exterior and creamy interior. They're dangerously addictive.
Ingredients
- 2 cans chickpeas, drained and patted completely dry
- 2 tablespoons harissa paste
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 tablespoons finely minced preserved lemon
- 1 teaspoon ground cumin
- 1/2 teaspoon flaky sea salt
Preparation
The secret to perfect air-fried chickpeas is dryness. We're talking bone-dry, no-moisture-in-sight dry. Once you've achieved that, the air fryer transforms them into something that resembles a savory candy—crunchy spheres packed with spice and brightness.
Method
- After draining chickpeas, spread them on a clean kitchen towel and roll gently to remove skins and excess moisture. Let air-dry for 15 minutes.
- Transfer to a bowl and mix with olive oil, ensuring even coating.
- Air fry at 380°F for 15 minutes, shaking the basket every 5 minutes.
- While chickpeas cook, whisk together harissa, honey, cumin, and preserved lemon.
- After 15 minutes, toss hot chickpeas with the harissa mixture and return to air fryer for 5 more minutes at 400°F.
- Remove and immediately sprinkle with flaky salt. Cool completely before storing.
These keep well in an airtight container for up to 5 days, though they rarely last that long in our kitchen.
