- 2 (15-ounce) cans garbanzo beans
- 3 tablespoons ground cumin
- 2 tablespoons kosher salt
- Vegetable oil
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 sauté 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.
- Yield: (serving size: 1 heaping tablespoon)
|Calories per serving:||42|
|Fat per serving:||2g|
Good to Know
A serving of chickpeas boasts 2 grams of Resistant Starch. They're also a great source of fiber, protein, and healthy fats. Cumin adds a toasty flavor and may aid digestion.