I wanted a light snack with Middle Eastern flavors to accompany the mint pomegranate lassi I served as a first course for my Christmas 2017 dinner. This recipe for chickpeas hit that spot. They are good, easy to make, and they will keep for at least a couple of days in an air-tight bowl or jar.
- 1 15-oz can chickpeas
- 1 Tbsp. olive oil
- 1 1/2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp dried thyme
- salt & pepper to taste
Drain, rinse and pat dry the garbanzos.
Heat oil over medium heat in a frying pan. Add chickpeas and spices. Mix well and cook, stirring occasionally, until the chickpeas pop, about 5 minutes. Drain on paper towels and serve.