1 (16 ounce) can chickpeas, drained, rinsed, and dried in towel
2 tablespoons olive oil
2 teaspoons minced garlic
1 1/2 teaspoons ground cumin
1/2 teaspoon paprika
1/8 teaspoon chili powder
1 tablespoon fresh thyme leaves or 1 teaspoon dried
salt and pepper, to taste
1. Heat the olive oil in a small skillet over medium-high heat. Add the chickpeas.
2. Add all other ingredients and cook.
3. Shake the pan occasionally and keep cooking until the chickpeas begin to pop, about 8 minutes.
4. Blot chickpeas on a paper towel, taste and adjust seasonings. Enjoy!
Source of recipe: I was trying to figure out a new way to make chickpeas and I remembered a Spirit Magazine (Spirit Airlines) article about deep fried chickpeas. I don't like that much oil and couldn't remember the rest of the ingredients to modify that particular recipe, so I came up with this. If done correctly, the chickpeas will have a crispy exterior and an almost creamy interior. It's exactly what I like....very easy and flavorful! This was a first attempt, so any suggestions or variations are welcome.