Spiced Chickpeas


Chick peas always make me think of the story, “The Clever Bride,” from George Shannon’s Stories to Solve. The story made them sound so delicious, and every time I went to a salad bar I would spoon a few onto my plate and remember.

I haven’t cooked with them much, though.  Until now. A can sat in my cupboard for a good year before I unearthed it. I think there had originally been the intention of making into hummus, but since my tahini disappeared the can just sat around gathering dust.

Spiced chick peas make a quick and easy snack or side dish

But while looking for a recipe for curried chicken salad, I found a real gem of a recipe for chick peas, and the can found its way toward sunlight.

From a recipe from Epicurious:

Spiced Chickpeas


  • 1 tablespoon vegetable oil
  • 1 (19-ounce) can chickpeas, rinsed, drained, and patted dry (2 cups)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • salt and pepper to taste

  1. Heat oil in cleaned skillet over medium-high heat and cook chickpeas, stirring, 1 minute.
  2. Add cumin, turmeric, cayenne, and  salt and pepper to taste.
  3. Cook, stirring to coat, until skillet is dry, about 2 minutes. Cool to room temperature and serve.

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One Response to “Spiced Chickpeas”

  1. Lynn Weber Says:

    Yeah, I definitely got this idea from your blog. 🙂

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