Number of servings : 550 mL (2-1/4 cups)
Cooking time: 30 minutes
Type of meal : | Hors d’oeuvres | Hors d’oeuvres
Special diet : | Vegetarian
30 mL (2 tbsp) sugar
2 mL (1/2 tsp) each ground cumin, chili powder, and paprika
1 mL (1/4 tsp) ground coriander
0.5 mL (1/8 tsp) cayenne pepper
0.5 mL (1/8 tsp) salt (optional)
500 mL (2 cups) cooked and drained chick peas
8 mL (2 tsp) vegetable or peanut oil
- In a large bowl, toss chili powder, paprika, coriander, and cayenne pepper with together the sugar, cumin, pepper, and, if you like, the salt. Add the chick peas and toss well to coat.
- Heat the vegetable oil in a heavy 25 cm (10 in) skillet over moderately high heat about 1 minute; add the chick peas and cook, uncovered, shaking the pan frequently, until dry and crispy — about 7 minutes.
- Using a slotted spoon, transfer the chick peas to a wire rack covered with paper towels to cool. Stored airtight, the chick peas will keep about 1 week.
Imported on 2011-01-20 16:41:26 — Original ID:190