Crisp Spiced Chickpeas Recipe
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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cooking.nytimes.com.
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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