Cumin-Spiced Chickpeas

Cumin-Spiced Chickpeas
Photo: John Kernick


(serving size: 1 heaping tablespoon)


2 (15-ounce) cans garbanzo beans
3 tablespoons ground cumin
2 tablespoons kosher salt
Vegetable oil


Rinse and thoroughly drain garbanzo beans; dry with paper towels. Combine cumin with kosher salt; set aside. Heat about 1 inch vegetable oil in a medium sauté pan. When hot, carefully add a few garbanzo beans to oil; cook until crisp and dark golden brown. Remove beans with a slotted spoon, and place on plate lined with paper towels; sprinkle with cumin-and-salt mixture. Repeat with the remaining beans; serve warm.