Crunchy Garbanzos: Cook a 15-oz can of chickpeas in a skillet (for about 2 minutes) with a drizzle of olive oil and dash of cumin and paprika. Sprinkle with salt and bake at 425* for 20 minutes.
– Kitchen conscious food lover, Caitlin Cooks
Jan 17, 2012 17:30pm PDT
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