crispy chickpeas
Crisp, spiced chickpeas are our lunchtime staple, seen here with an autumn salad and za’atar yogurt
Crispy chickpea recipe
Serves 2-4 (multiplies easily for more)
Ingredients:
1 15-oz can chickpeas—about 1 1/2 cups cooked (also known as garbanzo beans)
2 tablespoons extra virgin olive oil, more if needed
1 teaspoon ground cumin
1/2 teaspoon ground coriander seed
1 tablespoon paprika (sweet)
1/4 teaspoon ground cinnamon
1/2 teaspoon salt, or to taste
ground pepper, a couple of cranks
1 large clove garlic, finely minced or crushed
1/2 lemon
Instructions:
Place a skillet (Preferably NOT nonstick; I prefer cast iron) over medium high heat and add oil. Add the spices to toast for a few seconds in oil until they foam (don’t let them burn). Add the chickpeas, salt, and pepper and turn up the heat slightly. Stir occasionally while cooking. Cook for 5-7 minutes until they are browned, then turn down the heat a bit, add the garlic and stir it in. Cook for a minute or so more, taste for seasoning and add more salt, oil, and/or spices if needed. At the very end, squeeze in the lemon juice.
Optional: Za’atar yogurt
Mix together 1/2 cup Greek yogurt with 1 tablespoon or so of za’atar spice (can be found in Middle Eastern specialty stores, international stores, and some Whole Foods), a small, crushed clove of garlic, and a pinch of salt. Mix, taste, and add more of what you think it needs. Swirl in some extra virgin olive oil and serve with chickpeas.