15 ounce can Chickpeas
2-3 tablespoons olive oil
1/2 teaspoon curry powder
1/2 teaspoon cumin
1/2 teaspoon paprika
dash cayenne pepper
salt to taste
Rinse and drain chickpeas (garbanzo beans). In a skillet, heat olive oil on medium heat. When the oil is hot, add chickpeas-be sure that they are well drained, since water and hot oil definitely do not mix! Sauté chickpeas for 10-15 minutes; obviously, the longer they’re in the skillet, the crisper they will get, but it’ll take about 15 minutes to get them “crispy”. Once the chickpeas get near the doneness you desire, add salt, pepper, and spices. The spice really makes this recipe work, and a good deal of the spice you use will remain in the skillet when you remove the chickpeas. Sauté chickpeas and spices another 2-3 minutes and then remove from heat. Use them as a salad topping instead of croutons for a healthy crunch, or a tasty snack, something to nibble on besides potato chips.
No comments:
Post a Comment