Crispy Cinnamon Chickpeas

I love chickpeas. They can be creamy, crunchy, and starchy all at once and they’re as good on their own (or in hummus) as they are cooked into a dish. These Crispy Cinnamon Chickpeas make yummy snacks to have around, or you can use them as a topping for a variety of dishes (salads, soups, roasted veggies, etc.) . I also eat them along with my Peach Carnitas.

Ingredients

1 can (15.5 oz chickpeas)
2 tsp cinnamon
2 tsp garam masala
1 tsp paprika
pinch of sea salt
1-2 tbsp avocado oil

instructions

Drain your canned chickpeas and rinse thoroughly in a colander
In a large mixing bowl, place chickpeas, spices, and salt, mix well
Heat a large cast-iron pan (or other heavy pan) with avocado oil
When hot, add chickpeas and arrange in one layer in pan, turn heat down to medium (the goal is to allow your chickpeas to sizzle, but not spurt oil)
Allow to sizzle for 3-5 minutes, then flip chick peas to the opposite side, sizzle for another 3-5 minutes
Chickpeas are done when both sides are golden-brown hue and the peas of shrunk in size somewhat
Transfer to plate with cloth, or paper towel to absorb excess oil, let cool
Use as a topping for salads, curries, soups, grain bowls, etc.