Ingredients
| Quantity | Ingredients |
|---|---|
| 1 | 14 oz (400 g) can chickpeans, drained but still wet (1.5 cups of chickpeas) |
| 1.5 tbsp / 22 ml | olive oil |
| 1 tsp / 5 ml | ground cumin |
| 1.5 tsp / 7 ml | all spice |
| 1 tsp / 5 ml | ground cardamon |
| 1/4 tsp / 1 ml | salt |
Directions
Place drained chickpeas in a large bowl. Sprinkle over spices, then toss to coat. The wetness of the chickpeas will make the spices stick.
Heat olive oil in large skillet over medium-high heat and fry the chickpeas for a couple of minutes. Shake the pan so the chickpeas roll, or stir gently. Transfer to a bowl and cool.
Use these chickpeas - warm, at room temperature, or cold - to add to salads, pilafs or chicken shawarma pita.
Makes 1.5 cups (375 ml).
Nutrition Facts
| Serving Size | Per 1/4 cup (50 ml) |
| Calories | 130 |
| Cholesterol | 0 |
| Carbohydrates | 17 |
| Fiber | 5 |
| Protein | 5 |
| Fat | 5 |
| Saturated Fat | 0.5 |
| Trans Fat | 0 |
| Sodium | 250 |
Source: www.recipetineats.com