Cumin-Spiced Chickpeas

1. 1

   Rinse and thoroughly drain garbanzo beans; dry with paper towels. Combine cumin with kosher salt; set aside. Heat about 1 inch vegetable oil in a medium saute pan. When hot, carefully add a few garbanzo beans to oil; cook until crisp and dark golden brown. Remove beans with a slotted spoon, and place on plate lined with paper towels; sprinkle with cumin-and-salt mixture. Repeat with the remaining beans; serve warm.

* Per serving · 4 servings · Values may vary.

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