| Chef: Kevin Weeks | |
| Food Mood: Holiday | |
| Cuisine: Mediterranean | |
Description |
|
| I first had these in a roadside taverna about two hours north of Rome while visiting the Etruscan tombs. Upon returning to the states I did my best to recreate the recipe | |
Servings: 8 |
|
Ingredients |
|
| 2 cans chick peas/garbanzos (15oz cans) 1/4 cup olive oil 2 teaspoons garlic powder 1 1/2 teaspoons cumin salt and pepper to taste |
|
Method |
|
| Drain, rinse, and dry the chick peas. Heat the olive oil in a large skillet over medium high heat. Add the chick peas and cook, shaking the pan occasionally, until the peas begin to pop. Drain chick peas on a paper towel and sprinkle with seasonings. |
|
Prep time: 15 minutes |
|
Author: Kevin Weeks |
|
Recipe source: Kevin Weeks |
|
