If you’re a fiery food fanatic, today is the day to rejoice. Monday, August 19th is officially National Hot and Spicy Food Day! Some might go out in search of their favorite red hot wings or pop a jalapeno or two in celebration, but foodie Amy Sherman has decided to take an unconventional route and she’s encouraging others to do the same with her Spiced Chickpea Recipe.
The kicked-up instructions offer a no-fret technique to add a sizzling spin on the traditional side. Before making your way to tasty consumption, the chickpeas will need to be roasted. Amy shares that the best, and healthiest, way for doing that is by means of ActiFry. You may get a spicy chickpea result regardless, but it won’t have the same crunchy-on-the-outside, chewy-on-the-inside texture unless the handy product is used! Enjoy!
Amy Sherman’s Spiced Chickpeas
- 1 15 ounce can garbanzo beans
- 2 cloves garlic, peeled and smashed
- 1 scoop olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin powder
- salt to taste
Rinse, drain and dry the garbanzo beans with paper towels. Add the garlic, olive oil and garbanzo beans to the Actifry and cook for 30 minutes. Transfer to a bowl and discard the garlic. Add the chili and cumin and toss to coat. Taste and season with salt. They are best served fresh, either hot or warm.