A quick, one pan recipe for Indian spiced chickpeas with cumin, fennel and mustard seeds. Perfect for a salad, on top of yogurt, or as a side salad dish.
Course Side Dish
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Servings 4-5 servings depending on how many chickpeas you use
Author Andrea @ French Pressed Kitchen
Ingredients
1can chickpeasor about 2 cups cooked, drained
½teaspoonmustard seeds
½teaspoonfennel seeds
1teaspooncumin seeds
¼teaspoonred pepper flakes
1Tablespoonavocado or canola oil
1lemonjuiced
Salt and pepperto taste
Instructions
Heat a pan over medium heat. Add the oil and let warm.
Add in the spices and stir to coat. Continue cooking (toasting) the spices until fragrant and they begin popping (you may want to cover it or take it off the heat if your pan is small and they pop all over).
Add in the chickpeas and toss to coat. Finally, stir in the lemon juice and combine.
Serve as a side salad, on top of greens, or on top of savory yogurt.