When roasted in a hot oven, chickpeas become super crunchy. They’re a great low-fat substitute for nuts when salty cravings hit.
Ingredients
1 15-ounce/425g can chickpeas, rinsed
1 tablespoon/15ml extra-virgin olive oil
2 teaspoons/10ml ground cumin
1 teaspoon/5ml dried marjoram
1/4 teaspoon/1ml ground allspice
1/4 teaspoon/1ml salt
1 tablespoon/15ml extra-virgin olive oil
2 teaspoons/10ml ground cumin
1 teaspoon/5ml dried marjoram
1/4 teaspoon/1ml ground allspice
1/4 teaspoon/1ml salt
Preparation
Position rack in upper third of oven; preheat to 450F/230C/Gas 8
Blot chickpeas dry and toss in a bowl with oil, cumin, marjoram, allspice and salt. Spread on a rimmed baking sheet. Bake, stirring once or twice, until browned and crunchy, 25 to 30 minutes. Let cool on the baking sheet for 15 minutes.
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