Whole Living, January/February 2011
-
Yield
Makes 1 cup
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Ingredients
- One 15-ounce can chickpeas, drained and rinsed
- 1 tablespoon vegetable oil
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground hot paprika
- 1/2 teaspoon kosher salt
