Crisp Spiced Chickpeas

June 2013 064My co-worker Brian recently brought in a bag of homemade crisp spiced chickpeas. “Kristin, you have to try these,” he urged. I reluctantly reached in and grabbed a few. I’ll admit, I’m not crazy about beans, any type really—black beans, kidney beans, pinto beans, chickpeas, you name it. But was I in for a surprise. “Wow, these are really good, Brian.”  Mark Bittman, who often inspires Brian’s culinary explorations, was behind the recipe, featured in a May 22 New York Times article titled “What Can’t You Make With Chickpeas?” I finally made the recipe myself last night. Especially hot off the skillet, these uniquely spiced and surprisingly crunchy morsels are rather addicting. And since they’re chickpeas and not Cheetos, that’s quite alright.

Crisp Spiced Chickpeas (from Mark Bittman via The New York Times; makes 2 cups)

3 tablespoons olive oil
2 cups cooked or canned chickpeas, well drained and blotted dry on paper towels
1 teaspoon pimentón (Spanish Paprika), cumin, curry powder or a combination
Salt and freshly ground black pepper

Put the oil in a large skillet over medium heat. When the oil is hot, add the chickpeas and cook, shaking the skillet occasionally until the chickpeas are brown and very crisp, 10 to 20 minutes.

Sprinkle with the spices, salt and pepper, and continue to cook, shaking the pan a bit more frequently, until the spices are toasted and fragrant, 2 to 3 minutes. Taste and adjust the seasoning; drain on paper towels if necessary. Serve warm or at room temperature.June 2013 062

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