Crispy Spiced Chickpeas
Adapted from The New York Times
| Yield: 2 cups | Time: 25 minutes |
Put the olive oil in a large skillet over medium heat. When the oil is hot add the chickpeas, stirring occasionally until chickpeas are brown and crisp, 10 to 20 minutes.
Sprinkle the spices, salt and pepper onto chickpeas and continue to cook, stirring until fragrant, 2 to 3 minutes. Taste and adjust seasoning. Serve warm or at room temperature.
3 tablespoons olive oil
2 cups canned chickpeas, well drained and blotted dry on a paper towel
1 teaspoon cumin, curry powder, or your favorite spice blend
Salt and pepper to taste