This summer enjoy a simple, healthy, and amazingly easy snack.
One 12 oz.can chickpeas
1/2 tsp. salt, or to taste
1 tsp. whole cumin seeds (or 1tsp. ground cumin)
Drain the chickpeas, and rinse several times with cold water.
Heat a heavy cast iron pan or similiar heavy bottom frying pan. When the pan is very hot, pour in the chickpeas. Cook over high heat to toast the chickpeas, about 3 to 5 minutes, shaking or stirring with a wooden spoon. Add the cumin seeds and salt, and continue cooking another minute or two. The chickpeas will be slightly browned, and the cumin aromatic.
Serve warm, as a snack with wine or beer, or your choice of a summer cooler.