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Thursday, December 26, 2013

Crunchy Roasted Chickpeas

For a girl who never ate a bean until college, I sure do love me some beans. Baked, sauteed, pureed...whatever. I had roasted chickpeas at a restaurant a few years ago, they were served at the table instead of bread and I loved them. I only recently made my own and they're really easy. And a really yummy, healthy snack.

2 cans of chickpeas, rinsed and drained
2 tbsp olive oil
1 tsp cumin
1 tsp cayenne
Salt and pepper to taste

1. Preheat the oven to 450.

2. Pour the drained chickpeas onto a baking sheet lined with paper towels and pat dry. Let them sit for another 15 mins or so - make sure they're dry.

3. Transfer the chickpeas to a bowl and mix with olive oil and your seasonings.

4. Pour the chickpeas back onto the baking sheet and roast for 30-40 minutes, shaking the pan every 15 minutes or so that they're evenly roasted. Make sure they're crunchy before they come out...err on the long side, you don't want them to be mushy or gummy.

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