These chickpeas have every flavor I love so. From the garlic to the the heat of the peppers, they’re bold and delicious. Best of all they are so easy to prepare. All it takes is a buzz from the chopper and a whirl in a skillet. They can be eaten alone, or sprinkled onto a salad or even incorporated into a side dish, like these roasted carrots. Ive also enjoyed them for breakfast with eggs. There are so many possibilities.
1 15oz. can chickpeas, rinsed
2 cloves garlic
1 bunch cilantro
1-2 small dried chile de arbol*
generous sprinkling of sea salt
In a small chopper, process the garlic, cilantro, jalapeño and dried chile. In a skillet heat the olive oil over medium heat. Once hot, add the spice mixture and the chickpeas and quickly stir it around, making sure the chickpeas are coated in oil. Sprinkle some salt and mix more. Let it cook for 4-5 minutes, giving it a stir every so often. Transfer to a bowl and serve warm or cold. Keeps well in the fridge for 4-5 days.