Israeli Chickpeas

Photo: flickr user KirrilyRobert

Ingredients

15 ounces canned chickpeas (garbanzo beans)

rinsed and well-drained

teaspoon seasoned salt or to taste (optional)

OR non-sodium seasoning

1 dsh black pepper or to taste

Preparation

Spray a large, heavy nonstick skillet with nonstick spray coating.

Add the chickpeas, and season with salt and pepper as desired. Cook over medium heat, shaking skillet often, until the chickpeas are lightly browned, 2 to 4 minutes.

Cool slightly before serving. Leftover chickpeas will keep in the refrigerator for 2 to 3 days and can be reheated in the microwave or served cold.

NOTES : Chickpeas (garbanzo beans) are good right from the can. This quick method makes them even better.

I made a recipe similar to this recently only the chickpeas were seasoned then baked in the oven. They were very good. You have to be careful not to overbake them though. They get very hard. [WhoMe40@aol.com]