Prep 10 mins
Cook 0 mins
The first time I made these I ate them all myself. From 'Cooking With Three Ingredients' by Andrew Schloss.
- Heat a nonstick skillet over medium-high heat for 1 minute. Add the chickepas and cook for 1 to 2 minutes, stirring constantly, until the chickpeas are dry and lightly toasted. Reduce the heat to medium.
- Add the sesame oil, chili powder, and a few good shakes of salt. Cook and stir until the chickpeas are coated with oil and spices, about 1 minute.