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.
INGREDIENTS
| 3 | cups cooked chickpeas |
| 2–3 | tablespoons extra virgin olive oil |
| Sea salt | |
| Seasoning of choice (see variations at right) | |
PREPARING Chickpeas
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
VARIATIONS
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
2 Comments
I made these tonight but found the spices and salt didn’t seem to stick to the chick peas. Any thoughts? More oil? More spices?
Hi Jodi!
I’m guessing your chickpeas were still wet. That will make a huge difference as water and oil definitely don’t mix! I usually spread the chickpeas out on a towel and pat them dry with a second towel. Then toss with oil and spices and place in oven as the recipe describes. You should be all set!
Enjoy!
Terry