Chickpeas With Thai Chilies

Ingredients

• 2 tablespoons oil
• 20 Thai chilies or other small hot chilies, dried or fresh
• 1 ½ cups cooked or canned chickpeas, drained
• ½ teaspoon ground cumin

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    203 calories; 9 grams fat; 0 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 7 grams protein; 216 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Heat oil in a pan or wok over medium high heat until just smoking. Add chilies and stir-fry for a minute or two or until they start to brown and puff. Do not let them burn.
2. Immediately add chickpeas and cook until they heat through, about 7 minutes, stirring occasionally. Put in bowl, pick out chilies and discard them, and sprinkle with cumin.