A snack that's quick, easy, delicious, AND healthy. What could be better?!
Yield: 2cups
Ingredients
115-ounce can chickpeas (garbanzo beans), drained
2tablespoonscoconut oil
1/4teaspoonkosher salt
1teaspooncurry powder
1/4teaspooncumin
1/8teaspooncayenne pepperor more or less to taste
Instructions
Drain chickpeas in a sieve or colander and rinse with water. Pat dry with paper towels.
Melt coconut oil in a large saute pan over medium-high heat. Add chickpeas and salt. Give the pan a careful shake to distribute the chickpeas. Let cook for a couple of minutes without stirring, then gently shake the pan again or stir to turn the chickpeas and brown them on another side. Stir/shake every minute or so until browned on most sides and some of the chickpeas have split, about 7 minutes.
Remove from heat and stir in the curry powder, cumin, and cayenne. Transfer to a plate lined with paper towels. Allow to cool for 5 minutes, then serve.