Roasted Chickpeas
Ingredients
2 (15-ounce) cans of organic chickpeas (Eden Organic) *
2 tablespoons olive oil
Sea salt to taste
Optional spices: Add any of your favorites spices. Turmeric is mine.
* If you are using dry garbanzo beans you will need to soak them overnight, then cook them, before roasting them.
- Preheat the oven to 400°F
- Rinse and drain the chickpeas: Rinse thoroughly in a strainer under running water.
- Dry the chickpeas: Pat the chickpeas very dry. They should look matte and feel dry to the touch. Remove any chickpea skins that come off while drying, but otherwise don’t worry about them.
- Toss the chickpeas with olive oil and salt: Spread the chickpeas out in an even layer on the baking sheet. Drizzle with olive oil and sprinkle with salt (and pepper or other spices spices).
- Roast the chickpeas in the oven for 15 to 20 (or longer depending on your oven). Stir the chickpeas or shake the pan half way through the cooking time. A few chickpeas may pop – that’s normal. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle.
Uses: Crunchy/salty snack; or use on soup or salad as “croutons”
Roasted Chickpeas
2015-12-08 17:41:25
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Ingredients
- 2 (15-ounce) cans of organic chickpeas (Eden Organic) *
- 2 tablespoons olive oil
- Sea salt to taste
- Optional spices: Add any of your favorites spices. Turmeric is mine.
Instructions
- Preheat the oven to 400°F
- Rinse and drain the chickpeas: Rinse thoroughly in a strainer under running water.
- Dry the chickpeas: Pat the chickpeas very dry. They should look matte and feel dry to the touch. Remove any chickpea skins that come off while drying, but otherwise don’t worry about them.
- Toss the chickpeas with olive oil and salt: Spread the chickpeas out in an even layer on the baking sheet. Drizzle with olive oil and sprinkle with salt (and pepper or other spices spices).
- Roast the chickpeas in the oven for 15 to 20 (or longer depending on your oven). Stir the chickpeas or shake the pan half way through the cooking time. A few chickpeas may pop – that’s normal. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle.
Notes
- * If you are using dry garbanzo beans you will need to soak them overnight, then cook them, before roasting them.
- Uses: Crunchy/salty snack; or use on soup or salad as “croutons”
Kathleen https://kathleendichiara.com/
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