INGREDIENTS
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 6 tablespoons extra-virgin olive oil
- 2 15-oz. cans chickpeas, rinsed, drained, patted very dry
- Kosher salt
- 2 teaspoons finely grated lime zest
Nutritional Information
8 servings, 1 serving contains:
- Calories (kcal) 126.1
- %Calories from Fat 30.8
- Fat (g) 4.3
- Saturated Fat (g) 0.5
- Cholesterol (mg) 0
- Carbohydrates (g) 16.8
- Dietary Fiber (g) 3.9
- Total Sugars (g) 0.8
- Net Carbs (g) 12.9
- Protein (g) 5.1
- Sodium (mg) 21.5
PREPARATION
View Step-by-Step Directions-
Combine paprika and cayenne in a small bowl and set aside.
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Heat oil in a 12" skillet over medium-high heat. Working in 2 batches, add chickpeas to skillet and sauté, stirring frequently, until golden and crispy, 15–20 minutes. Using a slotted spoon, transfer chickpeas to paper towels to drain briefly. Place in a medium bowl. Sprinkle paprika mixture over; toss to coat. Season to taste with salt. Toss with lime zest and serve.
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