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Chick Pea Snack

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  Sugar 2 Tablespoon
  Chili powder 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Ground coriander 1⁄4 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Salt 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.

Recipe Summary

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 802 Calories from Fat 146

% Daily Value*

Total Fat 17 g25.8%

Saturated Fat 2 g10.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1706.6 mg71.1%

Total Carbohydrates 143 g47.7%

Dietary Fiber 23.6 g94.4%

Sugars 30.5 g

Protein 25 g49.3%

Vitamin A 48.4% Vitamin C 37.3%

Calcium 18.8% Iron 46.2%

*Based on a 2000 Calorie diet

Chick Pea Snack Recipe