Spiced Chickpeas

Side Dishes.
I've been making this spiced chickpea recipe for years. They're delicious added to green salads, whole grain pilafs, or served as a side with grilled fish or chicken.  The recipe comes from Recipe Tin Eats, Middle Eastern Chickpea Salad (I use a little less olive oil than the recipe calls for.)

Spiced Chickpeas


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


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