Cumin-Spiced Chickpeas

2 (15-ounce) cans garbanzo beans
3 tablespoons ground cumin
2 tablespoons sea salt
½ tablespoon coriander

Rinse and thoroughly drain garbanzo beans; dry with paper towels. Combine cumin with sea salt; set aside. Heat about 1 inch vegetable oil in a medium sauté pan. When hot, carefully add a few garbanzo beans to oil; cook until crisp and dark golden brown. Remove beans with a slotted spoon, and place on a plate lined with paper towels; sprinkle with cumin-and-salt mixture. Repeat with the remaining beans; serve warm.

*Good to know… A serving of chickpeas boasts 2 grams of resistant starch. They’re also a great source of fiber, protein, and healthy fats. Cumin adds a toasty flavor and may aid digestion. Also, they’re insatiably delicious!

Recipe Adapted by Blog Chefs from Health.com