Fast and flavorful, these spiced chickpeas can be used to balance out a meal or be the focal point. Play around with the spice balance to find one you like or experiment with what you already have on hand.
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon sesame seeds
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 2 cups cooked chickpeas, drained and rinsed if using canned (see note)
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon ground ginger
- 1/4 teaspoon sea salt (see note)
- 1/4 teaspoon cinnamon
- 1/8 teaspoon clove
- 1/8 teaspoon cayenne, optional
- 2 teaspoon apple cider vinegar
- Black Pepper, for topping
- Heat a skillet over medium heat. Add the cumin and coriander. Toast, shaking the pan often, until spices are fragrant. Place in a spice grinder or mortar and pestle. Grind the spices.
- Return the pan to the stovetop, to medium-low heat. Add the olive oil, followed by the garlic. Cook garlic for 1 to 2 minutes, until golden. Add in the chickpeas and followed by the ground cumin/coriander smoked paprika, ginger, salt, cinnamon, cloves, and cayenne if using. Cook for 4 to 5 minutes, just enough that the chickpeas are warm and start to turn golden.
- Remove from heat and stir in the vinegar. Scrap the bottom of the pan to release some of the stuck spices.
Tips & Tricks: If you only have ground spices, that’s fine. Skip the toasting/grinding step and use the same amount of ground spices as the whole. Leave out the sesame seeds or use whole.
I make my own chickpeas and store in 2 cup increments. Canned chickpeas are a little less but the amount in the can will still work with the spice amounts listed above.
I’m don’t overly salt my chickpeas when I first cook them, so I find that I need to add salt to these spiced chickpeas. If you are using canned, taste before adding more salt
Nutrition: see the information.
- Serving Size:
- Calories: 223
- Sugar: 4.3
- Sodium: 1158
- Fat: 10.3
- Carbohydrates: 27.4
- Fiber: 8.2
- Protein: 8.3
- Cholesterol: 0