I could probably be in the Guinness Book of World Records for most chickpea consumption per week, if that was a category. I really like them, they’re a good source of protein, they’re cheap, and they’re versatile. What’s not to love? I make this snack all the time, varying the spices depending on my mood.
These ones are flavored with curry and garlic powder. Yum.
This snack couldn’t be easier to make. And the chickpeas even come out better the less they are disturbed, so it’s a mostly hands off endeavor.
cooked chickpeas, towel dried
— you want the beans to form only one layer in your skillet, so don’t do so many at a time that they can’t all fit.
–spread the beans out on a clean surface and towel them off to soak up any liquid (the drier they are to start, the crispier they will get when cooked)
— you don’t need much
seasoning of your choice
–garlic powder, curry, paprika, the sky is the limit
heat a large skillet over high heat (I don’t go to quite the highest setting, but at least 3/4 of the way is good)
add your oil
when the oil is hot, add the spices, distributed spices and oil evenly
add the chickpeas and shake the pan to get them to form one layer, like so
let them sizzle, shaking the pan every so often so they don’t burn. you want them semi-crispy, so don’t be afraid to let them hang out, undisturbed
when done, remove from heat and season with salt and a squeeze of lemon, if you like.
That’s it. Now you can enjoy your nutritious and delicious snack.