Spiced Chickpeas

Did you know that August 19th is National Hot and Spicy Food Day?  Of course we are going to celebrate, I love my spicy food.  I love chickpeas, we like to eat them right out of the can.  There is so much to do with these little guys.  Here is a recipe from foodie Amy Sherman that puts a sizzling spin on a traditional side – chickpeas!  Amy recommends making these in the ActiFry for the healthiest version possible.

Amy Sherman’s Spiced Chickpeas

Rating: 51

Amy Sherman’s Spiced Chickpeas


  • 115 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


  1. 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.

Have you tried spiced chickpeas before?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>