How can something so simple and easy be so good? Nevertheless these wonderful fried chickpeas, that aren’t so much fried as sautéed, are one of my favorite snacks. They take 10 minutes to make and about 30 minutes to eat with a glass or two of wine or a cocktail.
These little nuggets are best straight out of the skillet, but they also keep for three days in an air-tight container so I often double the recipe, knowing I'll want another few peas tomorrow after work. And they sure are healthier than potato chips or cheese crackers when I need a mid-day snack. Serves 2.
Ingredients:
- 1 (15oz) can chickpeas/garbanzos, drained and rinsed
- 1 Tbsp. olive oil
- 1 tsp. garlic powder
- 1 Tbsp. fresh thyme leaves or 1 tsp dried
- 1 1/2 tsp. ground cumin
- Salt and pepper to taste
Preparation:
1. Drain, rinse, and then dry chickpeas in a towel.
2. Heat the olive oil in a small skillet over medium high heat. Add the chickpeas and all other ingredients and cook, shaking the pan occasionally, until the peas begin to pop; about 7 minutes.
3. Drain chick peas on a paper towel, taste and adjust seasonings.
