Sauteed Chick-Peas with Cinnamon and Fresh Coriander

1. 1

   Dry chick-peas completely between layers of paper towels.

2. 2

   In a deep 12-inch heavy skillet (preferably non-stick) heat 3 tablespoons oil with cinnamon sticks over moderately high heat until cinnamon is fragrant and saute chick-peas, shaking skillet, until browned and crisp, about 10 minutes.

3. 3

   Transfer chick-peas to a bowl and toss with remaining 2 teaspoons oil, lemon juice, coriander, and salt and pepper to taste.

4. 4

   Serve chick-peas warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.