Curry Chickpeas

by Rachael Ray Show Staff 5:00 PM, August 27, 2007

Aired August 27, 2007

Serves 4 servings
1 can chickpeas, drained
Pinch curry powder
Pinch cinnamon
Salt and freshly ground black pepper

In a small, dry skillet over medium-high heat, add the chickpeas. Season with curry powder, cinnamon, salt and freshly ground black pepper. Toast until deep golden brown in color and crispy.