{"id":1669,"date":"2017-12-26T03:04:35","date_gmt":"2017-12-25T19:04:35","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=1669"},"modified":"2017-12-27T02:19:17","modified_gmt":"2017-12-26T18:19:17","slug":"italian-fried-chickpeas","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2017\/12\/italian-fried-chickpeas\/","title":{"rendered":"Spiced Chickpeas"},"content":{"rendered":"<p>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.\u00a0 This recipe for chickpeas hit that spot.\u00a0 They are good, easy to make, and they will keep for at least a couple of days in an air-tight bowl or jar.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>1 15-oz can chickpeas<\/li>\n<li>1 Tbsp. olive oil<\/li>\n<li>1 1\/2 tsp ground cumin<\/li>\n<li>1 tsp garlic powder<\/li>\n<li>1 tsp dried thyme<\/li>\n<li>salt &amp; pepper to taste<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<p>Drain, rinse and pat dry the garbanzos.<\/p>\n<p>Heat oil over medium heat in a frying pan.\u00a0 Add chickpeas and spices. Mix well and cook, stirring occasionally, until the chickpeas pop, about 5 minutes.\u00a0 Drain on paper towels and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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.\u00a0 This recipe for chickpeas hit that spot.\u00a0 They are good, easy to make, and they will keep for at least a couple of days in an air-tight bowl or [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-1669","post","type-post","status-publish","format-standard","hentry","category-recipes","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/1669","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=1669"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/1669\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=1669"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=1669"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=1669"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}