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| 1 Dose | (19-ounce) chick-peas; rinsed and drained (about 2 cups) |
| 2 Esslöffel | Plus 2 teaspoons olive oil; (preferable extra-virgin) |
| 2 | Cinnamon sticks; halved |
| 2 Teelöffel | Fresh lemon juice; or to taste |
| 1/4 Tasse | coriander fresh |
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Can be prepared in 45 minutes or less.
Dry chick-peas completely between layers of paper towels.
In a deep 12-inch heavy skillet (preferably non-stick) heat 3 tablespoons oil with cinnamon sticks over moderately high heat until cinnamon is fragrant and sauté chick-peas, shaking skillet, until browned and crisp, about 10 minutes. Transfer chick-peas to a bowl and toss with remaining 2 teaspoons oil, lemon juice, coriander, and salt and pepper to taste. Serve chick-peas warm or at room temperature.
Serves 2.
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