Last night I wanted a little salty snack, but as I am coming to the end of my last grocery stash, I had to improvise.
I had a can of chickpeas in my pantry, along with some spices. Now, I’ve heard of people roasting chickpeas to make a crunchy snack. BUT I cannot use my oven in my shoebox studio I call home. The fire alarm goes off every time! I have since given up trying.
So, I decided to pan toast these little guys. While the results were delicious, they didn’t get as crunchy as their slow roasted counterparts. I think I was just being a little impatient (not one of my virtues by any stretch of the imagination). But they’re nutty flavors came out in a great way.
I used chili powder, lemon juice, and cumin. Another great flavor combination would be a little bit of garlic, rosemary/thyme and lemon. The possibilities are endless.
Like I said, you could also roast them. If you choose this route, put them in the oven at 400 degrees for about 30 minutes and shake the pan around every 5-10 minutes. Next time I have an oven available to me, definitely going to try that out!
Pan Toasted Chickpeas
1 15-oz can of chickpeas (aka garbanzo beans)
2 tsp. chili powder
½ tsp cumin
½ juice of a lemon
1 tbsp. olive oil
Salt and pepper to taste
- Heat up your pan on medium high heat along with the bit of olive oil. Throw in the chickpeas.
- Sprinkle in the spices and lemon juice and shake the pan around to stir.
- Since the pan is a bit high on heat, don’t walk away! Shake the pan around a bit… not constantly, but maybe every 30 seconds or so. We don’t want them to burn.
- Cook them for about 8 minutes or so. If they look like they’re getting too done, drop the heat a little to medium. I taste them along the way for seasonings, add more if needed.
- I like when they start popping in the pan a little. At this point, another 2 minutes and they’re done!
- Cool for a couple minutes, and devor!
The great thing about this snack is that they’re high in fiber and protein. So eat up!