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 in a skillet with olive oil, they stay intact, their exteriors turning crunchy while their insides become creamy. Serve these as a party snack instead of roasted nuts, and you’ll have a hit. (The New York Times)

Ingredients

  • 3 tablespoons olive oil
  • 2 cups cooked or canned chickpeas, well drained and blotted dry on paper towels
  • 1 teaspoon pimentón, cumin, curry powder or a combination
  • Salt and freshly ground black pepper
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      497 calories; 26 grams fat; 3 grams saturated fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 51 grams carbohydrates; 14 grams dietary fiber; 9 grams sugars; 16 grams protein; 559 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 cups

Preparation

  1. Put the oil in a large skillet over medium heat. When the oil is hot, add the chickpeas and cook, shaking the skillet occasionally until the chickpeas are brown and very crisp, 10 to 20 minutes.
  2. Sprinkle with the spices, salt and pepper, and continue to cook, shaking the pan a bit more frequently, until the spices are toasted and fragrant, 2 to 3 minutes. Taste and adjust the seasoning; drain on paper towels if necessary. Serve warm or at room temperature.

20 minutes

Dining and Cooking