Crisp Spiced Chickpeas Recipe

Crisp Spiced Chickpeas Recipe

cooking.nytimes.com

Canned chickpeas bear a closer resemblance to cooked-from-dried than any other canned bean: They’re sturdy enough to withstand additional cooking without falling apart Even after a 20-minute sizzle...

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Ingredients

  • 3 tablespoons olive oil
  • 2 cups cooked or canned chickpeas, welldrained and blotted dry on paper towels
  • 1 teaspoon pimentón, cumin, currypowder or a combination
  • Salt and freshly ground black pepper

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