Campfire Skillet Smoky Spiced Chickpeas
Pat canned chickpeas very dry, then toss them with oil and spices. Roast them in a cast-iron skillet over medium coals for 12 to 15 minutes, shaking often, until browned and crunchy at the edges. Finish with lime juice. Total time is about 25 minutes.
These are crunchy, salty, smoky chickpeas you can eat by the handful while dinner cooks. They start with a can from the food box and need nothing but a skillet and a bed of coals.
The trick is dry chickpeas and steady heat. Wet beans steam instead of browning. Once they're dry and in a hot pan, they crisp up fast and take on the spices well.
Campfire Skillet Smoky Spiced Chickpeas
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium coals
- Pack weight
- 2.5 lb
- Campfire
- Camp stove
- Backpacking
- No cooler needed
- No stove
- Low water
- One-pan cleanup
- Shelf-stable
- Prep ahead
Ingredients
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