Servings:
Makes: 4 to 8 servings; Time: 25 minutes with cooked chickpeas
Ingredients
- 3 tablespoon olive oil
- 2 cup cooked or canned chickpeas, rinsed and drained as dry as possible
- 1 teaspoon ground cumin
- 1 teaspoon lemon, cut into wedges
Preparation
Baking Directions:
1.Heat the oil over medium-high heat in a skillet large enough to hold the chickpeas in one layer.
When it's hot, add the chickpeas and sprinkle with salt and pepper.
2.Cook, shaking the pan occasionally, until the chickpeas are browned, about 15 to 20 minutes.
Just before removing them from the pan, sprinkle with the cumin and stir until coated and fragrant.
Serve hot or at room temperature, with the lemon wedges.