Here is another recipe we made at the U of I herb class I had awhile back. I love chickpeas! I keep them on hand to make hummus, add to soups, or salads. There tasty and very good for you! These Popcorn Chickpeas would make a great snack or addition to next dinner party or just a party! 🙂
1 15-ounce can chickpeas (garbanzo beans)
3 tbsp. olive oil
1 tbsp. coarsely chopped rosemary
1 tbsp. finely chopped garlic
3/4 tsp. kosher sat
Freshly ground black pepper
Drain and rinse chickpeas in a strainer. Turn them onto paper towels or a clean dish towel and pat dry. Pour the olive oil in a large skillet over medium-high heat and toss in the chickpeas. Cook for 5-7 minutes, shaking the pan often. They won’t brown, but they will turn several shades darker, shrink a bit and form a light crust. Pour the chickpeas back into the strainer to drain the excess oil and then return them to the 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 them into a serving bowl. Serve warm.