Roasted Chickpeas with cayenne and spices


Sunny California is now raining cats and dogs. The cities are wet, green and cool from the rains. Some spicy snack accompanied with a nice wintery cocktail makes this recipe so good.

Roasted Chickpeas with cayenne and spices

Ingredients: 

2 cans garbanzo beans

cayenne powder (according to taste)

1/4 tsp cumin seed

Spice mix (Method below)

1 tbsp butter

2 tbsp olive oil

Asafoetida (optional)

For the spice mix:

2 tsp coriander seeds

1 tsp dried lentils

5 dried red chillies (more for more heat; less for less heat)

1/4 cup shredded coconut

Roast coriander seeds and chillies in a tsp of oil. When they start to brown, reduce heat and add shredded coconut. Cook until brown or until coconut loses moisture. Make into a coarse powder using your coffee grinder.

  • In a pan, put 2 tbsp olive oil.
  • Put cumin seeds and let it splutter.
  • Wash the garbanzo after draining the liquid from the can.
  • Put the washed and drained garbanzo into the pan.
  • Saute for a min and add the cayenne powder.
  • Mix and add salt. Keep sauteeing.
  • After about 5 mins, add the ground mixture. Mix and let the garbanzo roast for another 2-3 mins.
  • Top off with butter.
  • Garnish with cilantro and a slice of lime (the lime can be squeezed onto the garbanzo for added flavor)

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