|Nutritional Guidelines (per serving)|
|Servings: 2 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 84g||31%|
|Dietary Fiber 19g||67%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
How can something so simple and so easy be so good? Nevertheless, these wonderful fried chickpeas, that aren’t so much fried as sautéed, are one of our favorite snacks. They take 10 minutes to make and about 30 minutes to eat with a glass or two of wine or a cocktail.
These little nuggets are best straight out of the skillet, but they also keep for three days in an air-tight container. So we often double the recipe, knowing we'll want another helping tomorrow. And they sure are healthier for a midday snack than potato chips or cheese crackers.
Familiar with chickpeas? Chickpeas are a roundish legume slightly larger than a pea, popular in the Middle East, the Mediterranean, Mexico, and the United States. In Spain, they’re known as “garbanzo beans” and in Italy as “ceci.” When they’re fried, as here, they’re called “ceci fritos.”
Drain, rinse, and then dry chickpeas in a towel.
Heat 1 tablespoon olive oil in a small skillet over medium-high heat. Add the chickpeas, garlic powder, thyme, cumin, salt, and pepper, and cook, shaking the pan occasionally until the peas begin to pop ( about 7 minutes).
Drain chickpeas on a paper towel, taste, and adjust seasonings.