Description
Sauteed Chickpeas are the perfect healthy snack idea. These protein and fiber packed chickpeas pan fry on the stovetop in less than 10 minutes!
Ingredients
Scale
- 15 ounce can of garbanzo beans, salt added (drained, rinsed and dried off)
- 2 tablespoons olive oil
- 1/4 to 1/8 teaspoon chili powder *if you like heat go with 1/4 teaspoon*
- 1/2 teaspoon sweet paprika
- 1 teaspoon cumin
- 1 teaspoon fresh lime juice
- 1/4 teaspoon salt
- 1 teaspoon fresh jalapeño, minced
- 1 garlic clove, minced
Instructions
- Drain, rinse and dry the chickpeas using a colander or large strainer.
- Begin with a large skillet on medium high heat. Add in 2 tablespoons of olive oil and allow it to heat up for about a minute.
- Pour the chickpeas into the skillet. *Be sure they are dry or the oil will pop at you from the water.
- Cook them for 6 to 8 minutes giving them a toss or stir every few minutes. You want them toasted and browned, not burnt. If they are starting to pop out of the pan, reduce the heat to medium.
- After they are nice and toasted, reduce heat to low. Add in the spices, lime juice, jalapeño and garlic. Stir well and cook for 1 more minute on low.
- Immediately remove chickpeas from heat by carefully pouring into a bowl and allow the chickpeas to cool for a few minutes before gobbling them up!
- Enjoy as a snack, in a bowl or salads.
Notes
- Make sure the garbanzo beans/chickpeas are completely dry before adding to the oil.
- If the chickpeas start to pop out of the pan, lower the heat to medium.
- A few skins may end up in the pan, just pick them out and throw away.
- I find it easier and safer to shake the skillet while cooking to avoid oil popping at the arms.
- A stainless skillet is a good option for cooking because they distribute the heat from the pan really well.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: snack
- Method: saute
- Cuisine: tex mex