Tuesday, June 19, 2007

Popcorn chickpeas

Popcorn Chickpeas

1 15-ounce can chickpeas
3 tablespoons olive oil
1 tablespoon coarsely chopped rosemary
1 tablespoon finely chopped garlic
3/4 teaspoon kosher salt
freshly ground black pepper

Drain and rinse the chickpeas in a strainer. Turn them out onto paper towels or clean dish towel and pat them dry.
Pour the olive oil into a large skillet over medium-high heat and toss in the chickpeas. Cook 5-7 minutes, shaking the pan often. They won't really brown, but they'll turn several shades darker, shrink a bit and form a light crust.
Pour the chickpeas back into the strainer to drain off excess oil, then return to pan.
Lower the heat to medium and add the rosemary and garlic. Stir for another minute or two until the garlic begins to brown. Sprinkle with salt and a few grindings of pepper. Toss again and pour into a serving bowl.
serve warm.

from "Herb Garden (beginnings)

original posting here


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