Crispy Spiced Chickpeas

 
 These tiny crispy beans should really be the new bar nuts. As simple as opening two cans of chickpeas and turning on the stovetop, you could be 20 minutes away from these addictively salty crispy bites. So what are you waiting for?

These tiny crispy beans should really be the new bar nuts. As simple as opening two cans of chickpeas and turning on the stovetop, you could be 20 minutes away from these addictively salty crispy bites. So what are you waiting for?

 

Adapted from The New York Times 

| Yield: 2 cups | Time: 25 minutes |

 

 
 

Preparation

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.


 

Ingredients

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

 
 

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