SpanishMedium · Hot
Anchovy and Chickpea Frito with Cumin and Bell Pepper
A crispy Andalusian frito of golden chickpeas and salty anchovies warmed with cumin and sweet bell pepper, finished with a squeeze of lemon and plenty of olive oil.
Prep
10 min
Total
35 min
Method
Prep
Fry the Base
2
Fry bell peppers over medium heat for 5-6 minutes at approximately 325-350°F to soften and begin caramelizing.
3
Add the minced garlic, cumin, and smoked paprika. Stir constantly for 1 minute until fragrant — the kitchen should smell amazing.
Crisp the Chickpeas
4
Stir and toss the chickpeas, frying for another 5-6 minutes until deeply golden and crispy on all sides.
Finish and Serve
5
Serve immediately in a wide bowl or straight from the pan, with crusty white bread alongside to soak up the golden oil.
Calories
429
per serving
Protein
22g
Carbs
31g
Fat
18g
Fiber
9g
Sugar
6g
Sodium
0mg
Gluten FreeDairy FreeMediterraneanPescatarianHeart HealthyAnti InflammatoryDiabetes FriendlyHigh ProteinHigh FiberLow Sugar
Flavor Profile
7
Umami
4
Sweet
6
Salty
3
Sour
1
Bitter
3
Spicy
Textures
CrispyTenderChewy
Aromas
SmokyHerbalEarthySavory
Kitchen Equipment
Primary Tool
FryingPanFryingPanSpatulaChefKnifeCuttingBoardGarlicPressLemonSqueezerMeasuringSpoonsPaperTowelsPlateForServing
Counter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Fry the chickpea mixture at medium-high heat (approximately 375-400°F) to achieve proper crisping without burning. The oil should shimmer before adding ingredients.
High Risk Population
This dish contains anchovies. For individuals with fish allergies or histamine intolerance, this dish should be avoided completely.
Cross Contamination
Cross-contamination risk exists if cooking equipment (frying pan, utensils) was previously used for other fish products. Clean thoroughly between preparations.
Storage
Leftover frito should be refrigerated within 2 hours and consumed within 2 days. Reheat thoroughly until piping hot before serving.
Handling
Use caution when adding ingredients to hot oil to prevent splattering. Stir frequently to ensure even cooking and prevent sticking or burning.
Histamine Warning
Anchovies are a high-histamine food. Fermented/aged/cured anchovies can contain dangerous histamine levels if improperly stored. Fish with high histamine content can cause scombroid poisoning. Do not consume if anchovies smell unusually strong, pungent, or 'off.'
Pro Tips
Technique
Don't touch the chickpeas too much when they're frying! Let them sit for a minute or two between stirs so they develop those gorgeous crispy edges that make frito special. Fighting the urge to stir is the hardest part, but it's what gives you that golden crunch.
Substitution
No fresh anchovies? Use the oil-packed ones from a jar—they're already perfect for this. And if you want to stretch this further, toss in some drained white beans or roasted potatoes alongside the chickpeas for extra bulk and texture.
Flavor Boost
A pinch of smoked paprika goes a long way here—it adds that sweet, smoky depth that makes everything taste more like itself. And please, never skip the lemon at the end. It brightens the whole pan.
From the chef
I learned to make frito in my grandmother's patio in Sevilla, where August lunch meant salmorejo and whatever came off the boats that morning. This version with chickpeas and anchovies is what happens when you take those flavors and let them get properly crispy in a hot pan—watch those chickpeas turn golden, smell the cumin wake up the garlic, and finish with a squeeze of lemon over everything. That's it. That's the whole secret: good olive oil, patience, and crusty bread to mop up every drop of that golden oil at the bottom of the pan.
TagsAndalusianFritoChickpeaAnchovyOlive OilCuminBell PepperOne PanQuick
AllergensFish
Source: generated · June 10, 2026