Recipe | Pan-Roasted Spiced Chickpeas

1 can of Garbanzo Beans (Chickpeas)
a couple tbsp Extra Virgin Olive Oil
1 tbsp cumin
1/2 tsp crushed red pepper flakes
1 tsp smoked paprika
salt and pepper to taste

Set a large skillet to medium heat. Drain, rinse and DRY the chickpeas. DRY THEM REALLY WELL OR THEY WON'T GET AS CRUNCHY. Add them to the hot pan with some oil and coat them well with it. Add the spices to the pan and stir to combine.

Cook everything together for about 20 minutes, stirring occasionally. Make sure every time you stir them, they end up back in a single layer so that every chickpea is touching the hot pan to get crispy. You might need to add a little more oil throughout the cooking process to avoid sticking. I only had to do this twice and ended up using about 2 tbsp all together. They should achieve color that looks like this after 20 minutes:

Feel free to make them darker if you like, this is just how I preferred them. You can put them over salads, mixed in with rice or pasta dishes at the last minute for that extra crunch, or you could just eat them plain. Enjoy!