Name: Crisp Spiced Chickpeas
Total time: 20 min
Ingredients: 3 tablespoons olive oil; 2 cups cooked or canned chickpeas, welldrained and blotted dry on paper towels; 1 teaspoon pimentón, cumin, currypowder or a combination; Salt and freshly ground black pepper

Canned chickpeas bear a closer resemblance to cooked-from-dried than any other canned bean: They’re sturdy enough to withstand additional cooking without falling apart. Even after a 20-minute sizzle in a skillet with olive oil, they stay intact, their exteriors turning crunchy while their insides become creamy. Serve these as a party snack instead of roasted nuts, and you’ll have a hit. (The New York Times)

Crisp Spiced Chickpeas

olive oil

pimentón, cumin, currypowder

Salt and black pepper

Put the oil in a large skillet over
medium heat. When the oil is hot, add
the chickpeas and cook, shaking the
skillet occasionally until the chickpeas
are brown and very crisp, 10 to 20
minutes.

Sprinkle with the spices, salt and
pepper, and continue to cook, shaking
the pan a bit more frequently, until
the spices are toasted and fragrant, 2 to
3 minutes. Taste and adjust the seasoning;
drain on paper towels if necessary.
Serve warm or at room temperature.


Crisp Spiced Chickpeas

Total: 20 minutes

Servings: 2

Cost: $4.00 /serving

Author : Mark Bittman

Ingredients

Instructions

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