Name: Toasted Chickpeas
Yield: serves 4-6 as nibbles with drinks
Cuisine: Mexico
Ingredients: 8 oz chickpeas, soaked overnight, or 1 15 oz can chickpeas; salt and freshly ground black pepper; 1 clove garlic, peeled and finely minced; big pinch cayenne pepper; big pinch ground cumin; 3 tablespoons pure olive oil (not virgin or extra-virgin)

Preparation info

serves
4-6
as nibbles with drinks

Difficulty
Easy

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

Home-spiced nuts hit the domestic party circuit a few years ago. Elizabeth Lambert Ortiz records the moreish Mexican equivalent in her Book of Latin American Cooking. Here is an adaptation.

Ingredients

8 oz chickpeas, soaked overnight, or 1 15 oz can chickpeas
3 t

Method

If using soaked chickpeas, simmer in fresh water until tender, drain and leave to cool. If using canned chickpeas, drain and rinse well.

Heat olive oil in a frying pan, preferably non-stick, until shimmering. Dry chickpeas thoroughly on a clean cloth or kitchen paper. Toss into the oil. Stir around for a few seconds to coat, then add the garlic.

Sauté over medium heat, stirring