I spotted roasted chickpeas here, and knew I'd like them. They were chunchy, nutty, and flavourful - and quickly turning into my new favourite snack.
(PS: At my local Shoppers Drug Mart, Yves Organic Chickpeas are on a price freeze for $0.79 until July. I'm not sure if it's chain-wide, but worth checking out.)
(PS: At my local Shoppers Drug Mart, Yves Organic Chickpeas are on a price freeze for $0.79 until July. I'm not sure if it's chain-wide, but worth checking out.)
2 cans chickpeas, drained and rinsed
2 tsp olive oil
1/2 tsp salt
1/4 tsp cayenne pepper
2 tsp cumin
Place chickpeas on a baking sheet in a single layer. Roast @ 425` for 15 minutes. Shuffle the chickpeas on the pan, and return to the oven for another 15 minutes. Remove chickpeas from oven, and lower temperature to 400`.
Combine oil, salt, and spices in a large bowl. Add chickpeas and stir to coat. Again, spread chickpeas in a single layer on the baking sheet, and roast for an additional 15 minutes until crunchy.
2 tsp olive oil
1/2 tsp salt
1/4 tsp cayenne pepper
2 tsp cumin
Place chickpeas on a baking sheet in a single layer. Roast @ 425` for 15 minutes. Shuffle the chickpeas on the pan, and return to the oven for another 15 minutes. Remove chickpeas from oven, and lower temperature to 400`.
Combine oil, salt, and spices in a large bowl. Add chickpeas and stir to coat. Again, spread chickpeas in a single layer on the baking sheet, and roast for an additional 15 minutes until crunchy.
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