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.

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