Spiced Skillet Chickpeas
Retrieved in June 2020 from NYT Cooking.
- 1 can chickpeas, drained and dried
- olive oil
- spices of your choice (such as ground fennel seeds, sesame seeds, red pepper flakes, ground thyme, ground ginger)
- acid of your choice (fresh lemon juice or apple cider vinegar work well)
- freshly ground black pepper
- kosher salt
- butter (optional)
Heat olive oil in a skillet on medium, then saute the chickpeas. Don’t touch them often! Let them crisp for about 15 minutes or until golden brown. Season with salt and pepper.
Turn the heat to medium-high, and add your pat of butter (if using). Add in your spices of choice, heating until fragrant. Serve into a bowl and top with the acid of your choice.
That’s it! Optionally eat with yogurt or by itself.