Chick Pea Snack
|Chili powder||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Ground coriander||1⁄4 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Cooked drained chickpeas||2 Cup (32 tbs)|
|Vegetable oil/Peanut oil||2 Teaspoon|
In a large bowl, toss together the sugar, cumin, chili powder, paprika, coriander, cayenne pepper, and, if you like, the salt.
Add the chick peas and toss well to coat.
Heat the vegetable oil in a heavy 10 inch 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.