Aug 022017


2 (14 oz) cans chickpeas (garbanzo beans)
2 tablespoon plus 1 teaspoon
1 tsp kosher salt, divided
2 teaspoons garam masala
2 teaspoons curry
1/4 – 1/2 tsp cayenne pepper


  1. Drain chickpeas into a strainer. Rinse and drain very well. Dry the chickpeas on a large sheet of paper towel, with another sheet laid over top. Pat gently to remove excess water.
  2. Toss chickpeas with 2 tablespoons olive oil and seasonings.
  3. Pour remaining olive oil into a heavy skillet and sauté in remaining olive oil, until crispy.
  4. Drain on paper towels and cool.

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

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