DifficultyBeginner

Get snack savvy with these nutrition and flavour powerhouses!

Yields8 Servings
Prep Time3 minsCook Time7 minsTotal Time10 mins

 2 cans chickpeas, rinsed and drained
 1 tsp Extra virgin olive oil
 1 Pinch salt
 ¼ tsp Garlic granules or fresh/minced garlic
 ¼ tsp Cumin
 ⅛ tsp Paprika
 ⅛ tsp Turmeric
 ⅛ tsp Cayenne pepper

1

Rinse and drain chickpeas. Pat dry with paper towel.

2

Heat oil in large non-stick pan. Add chickpeas and salt. Shake pan to distribute chickpeas evenly then let cook for a few minutes without stirring to allow one side of the chickpeas to brown. After this, gently shake the pan every few minutes to brown the chickpeas all over - 7 minutes or so.

3

Add garlic, cumin, paprika, cayenne pepper and turmeric to taste and shake pan to coat chickpeas. Allow to cook until fragrant and chickpeas are the desired colour and crispiness.

4

Remove from heat. Serve warm or allow to cool then store in an airtight container.

Ingredients

 2 cans chickpeas, rinsed and drained
 1 tsp Extra virgin olive oil
 1 Pinch salt
 ¼ tsp Garlic granules or fresh/minced garlic
 ¼ tsp Cumin
 ⅛ tsp Paprika
 ⅛ tsp Turmeric
 ⅛ tsp Cayenne pepper

Directions

1

Rinse and drain chickpeas. Pat dry with paper towel.

2

Heat oil in large non-stick pan. Add chickpeas and salt. Shake pan to distribute chickpeas evenly then let cook for a few minutes without stirring to allow one side of the chickpeas to brown. After this, gently shake the pan every few minutes to brown the chickpeas all over - 7 minutes or so.

3

Add garlic, cumin, paprika, cayenne pepper and turmeric to taste and shake pan to coat chickpeas. Allow to cook until fragrant and chickpeas are the desired colour and crispiness.

4

Remove from heat. Serve warm or allow to cool then store in an airtight container.

10 min Chickpeas
IngredientsDirections