CRISPY ROASTED CHICKPEAS
Download PDFCLEAN FOOD, revised edition | Snacks | Page 314
I strongly encourage you to double, triple or even quadruple this recipe, because once they come out of the oven they’re nearly impossible to resist.
|3||cups cooked chickpeas|
|2–3||tablespoons extra virgin olive oil|
|Seasoning of choice (see variations at right)|
Preheat oven to 400°F.
Rinse chickpeas and drain well. Pat dry with a towel and spread evenly over parchment-lined baking sheet. Drizzle with olive oil and rub chickpeas with fingers to make sure they are coated. Sprinkle with a generous amount of sea salt and seasoning(s) of choice, and roast for 30 minutes or until golden and crisp on the inside but not burnt on the outside.
Makes 3 cups
Experiment with a variety of different spices such as garlic powder, cumin, chili powder, cayenne, Chinese five spice, nutmeg, wasabi powder or your own unique spice blend.
© 2012 Terry Walters | Photography by Gentl & Hyers