INGREDIENTS: - 2tbls Sugar
- 1/2tsp each ground cumin, chili powder & paprika
- 1/4tsp ground coriander
- 1/8tsp cayenne pepper
- 1/7tsp salt (optional)
- 2 cups cooked and drained chick peas
- 2tsp vegetable or peanut oil
DIRECTIONS:
In a large bowl, toss together the sugar, cumin, chili powder, paprika, coriander, cayenee pepper,
and if you like the salt.
Add chick peas and toss well to coat.
Heat the oil in a heavy 10in skillet over moderately high heat about 1 minute; add the chick peas
and cook, uncoverd, shaking the pan frequently, until dry and crispy--about seven minutes.
Using a slotted spoon, transfer the chick peas to a wire rack covered with paper towels to cool.
Stored airtight, the chickpeas will keep abiut 1 week.
This recipe is taken from "Great Recipes for Good Health" cookbook.
1/4 cup: 123 calories, 2g of total fat, 5g protein, 18g carbs, 4g fiber
Submitted by Gay Raab (italia@aol.com)
