PAN-FRIED CURRIED CHICKPEAS

Pan-Fried Curried Chickpeas image

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 6

1 15-ounce can chickpeas (garbanzo beans), drained
2 tablespoons coconut oil
1/4 teaspoon kosher salt
1 teaspoon curry powder
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper (or more or less to taste)

Steps:

Drain chickpeas in a sieve or colander and rinse with water. Pat dry with paper towels.
Melt coconut oil in a large saute pan over medium-high heat. Add chickpeas and salt. Give the pan a careful shake to distribute the chickpeas. Let cook for a couple of minutes without stirring, then gently shake the pan again or stir to turn the chickpeas and brown them on another side. Stir/shake every minute or so until browned on most sides and some of the chickpeas have split, about 7 minutes.
Remove from heat and stir in the curry powder, cumin, and cayenne. Transfer to a plate lined with paper towels. Allow to cool for 5 minutes, then serve.