Friday, May 21, 2010

Toasted Chickpeas- Classic Moroccan Snack

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.

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