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These are best right after they're cooked but should any be left over, they keep for a few days in an air-tight container. Instead of canned, you can also use 2 cups of dried chickpeas that you've soaked and cooked until tender (measure after you've cooked them).
This is a time to use your best fleur de sel or other sea salt.
Makes about 2 cups.
1 (15 oz.) can chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
Pinch of cayenne pepper
- Drain, rinse, and then dry the chickpeas using a paper or clean kitchen towel. Remove and discard any skins that come off the chickpeas.
- Combine all the seasonings together in a small bowl.
- Heat the olive oil in a large skillet over medium high heat. Add the chickpeas and sprinkle the spice mixture over them. Cook the chickpeas, occasionally stirring or shaking the pan so that they don't stick and cook evenly. Cook until the chickpeas become brown and get a crispy surface. This may take as long as 15 minutes so keep an eye on them.
- Drain on a paper towel and taste and adjust the seasonings.
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