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- 3/4 teaspoon cumin seeds
- 3/4 teaspoon coriander seeds
- 1 15-to 15 1/2-ounce can chickpeas (garbanzo beans), drained, rinsed, well dried
- 1 tablespoon extra-virgin olive oil
- Pinch of cayenne pepper
- Coarse kosher salt
- Test-kitchen tip: To make sure the chickpeas get crunchy, its important to dry them thoroughly. Spreading them out on paper towels works well.
Directions:View on Epicurious
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