One 15-ounce can chickpeas
1 teaspoon chili powder
1 teaspoon dark brown sugar
¼ teaspoon salt
1/8 teaspoon black pepper
2 tablespoons olive oil
Drain and rinse the chickpeas, then dry them as thoroughly as possible by placing them on top of paper towl in a bowl and patting them dry with additional paper towel. Remove and discard any skins that fall off, but don’t worry about getting them all.
In a small bowl combine the chili powder, brown sugar, salt and pepper.
Heat the oil in a medium skillet over a medium-high heat, add the chickpeas and cook, shaking or stirring occasionally until they have crisped and become lightly browned. Stir in the spice mixture and toss to coat.
Transfer the chickpeas to a plate and serve immediately or with in one hour.
Makes 4 servings
Per serving: Calories 160; Total Fat 9g; (Sat Fat 1g, Mono Fat 6g, Poly Fat 2g); Protein 5g; Carb 16g; Fiber 5g; Cholesterol 0mg; Sodium 313mg
Excellent source of: Vitamin B6
Good source of: Fiber, Protein
Copyright 2017 Ellie Krieger. All rights reserved.