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Show: Weir Cooking in the City
I am so excited about this recipe for a bunch of reasons. First of all, I love chickpeas and secondly I love spice. Put the two together and you have a match made in heaven. And they are simple to make! All you’ll need to have on hand is a couple of cans of chickpeas and I am sure you already have the spices. Then at the last minute, throw together the spices, fry up the chickpeas and toss them together.
Be careful though, there may be a stampede of folks heading straight for the bowl of warm spicy chickpeas.
Makes about 2 cups.
2 teaspoons smoked paprika2 teaspoons ground cumin2 teaspoons ground coriander1/4 teaspoon cayenne pepperKosher salt6 tablespoons olive oil2 15-oz. cans chickpeas, rinsed, drained, patted very dry2 tablespoons extra virgin olive oil
Combine paprika, cumin, coriander, cayenne and salt in a medium size bowl and set aside
Heat the olive oil in a medium frying pan over medium-high heat until it begins to ripple. Working in 2 batches, add the chickpeas to frying pan and cook, stirring frequently, until golden and crispy, 10 minutes. Using a slotted spoon, transfer chickpeas to paper towels to drain briefly.
Place in the bowl with the spices and toss to coat. Serve immediately.
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