Crispy Chickpeas, Two Ways
Servings
4-6
Total time
15
minutesReady for a spice transformation? These chickpeas couldn’t be simpler to prepare but are beyond complex in flavor. Even better is when you improvise with the flavors. These chickpeas are a great way to learn about how spices transform as they are ground, toasted and bloomed.
Lili and Anne made these on Season 2 of our podcast Smidgen. Lili grabbed our Garlic Maple Blend for her pan. Anne went all out with the heat and used Berbere Spice. Both were delicious, and yours will be, too. Grab a can of garbanzos, heat the skillet, grab a Blend – let us know how they turn out!
Ingredients
1 can chickpeas, drained and well dried
2 Tbl cornstarch
1/4 cup All Natural Avocado Oil
1/4 tsp sugar
1/2 tsp salt
2 tsp any Spice Blend
Instructions
- Dry the Chickpeas. To dry the chickpeas, we used a combo of paper towels and air drying to get them very dry.
- In a medium bowl, toss one 15½ ounce can of chickpeas with 2 Tbl cornstarch. Transfer to a fine-mesh strainer and shake to remove excess cornstarch.
- In a 10-inch skillet over medium-high, heat Avocado Oil until shimmering. Add the chickpeas and cook, undisturbed, until golden brown and crisp, 3-5 minutes. Stir and cook, undisturbed, another 1-2 minutes.
- Remove from the heat and stir in 2 tsp any Spice Blend, salt and sugar. The spices will bloom in the hot fat.
