Popcorn Chickpeas
Crispy skillet chickpeas tossed with rosemary, garlic, and olive oil make a fast savory snack or crunchy little bite.
Prep 5 min · Cook 5 min · Total 10 min · Makes 2 servings
Ingredients
- 1 15-ounce can of chickpeas
- 1 tablespoon rosemary, finely chopped
- 1 clove garlic
- 3 tablespoons olive oil
- Salt and pepper
Directions
- Pour off the liquid from the chickpeas, then spread them on a paper towel and pat them dry.
- Set a skillet over medium high heat and warm the olive oil. Add the chickpeas and let them cook for 5 minutes, giving the pan a shake here and there, until their color deepens.
- Drain the chickpeas once more so some of the oil is left behind. Put them back into the empty skillet over medium heat, then stir in the garlic and rosemary. Add salt and pepper, and scoop them onto a plate with a little flourish.