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Wednesday, March 14, 2012

Yum Yum: Cumin-Spiced Chickpeas

Health magazine has these and they were so good. I didn't mind helping myself to quite a few.

Cumin-Spiced Chickpeas


  • 2 (15-ounce) cans garbanzo beans
  • 3 tablespoonsground cumin
  • 2 tablespoonskosher salt
  • Vegetable oil


Rinse and thoroughly drain garbanzo beans; dry with paper towels. Combine cumin with kosher salt; set aside. Heat about 1 inch vegetable oil in a medium sauté pan. When hot, carefully add a few garbanzo beans to oil; cook until crisp and dark golden brown. Remove beans with a slotted spoon, and place on plate lined with paper towels; sprinkle with cumin-and-salt mixture. Repeat with the remaining beans; serve warm


  1. ooh, I make some like these with chili powder, but I haven't tried cumin. I bet it's good.

  2. This looks so yummy!I'm a new follower and would love to have you stop by my new blog and follow, too. My first link party/give-away is running now through Saturday night. I'd love to have you share this!

  3. I've just discovered how versatile chickpeas can be. I would be great if you could post this recipe today on my foodie friday linky.


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