Instructions: 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 saute 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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