07 October 2010

Roasted Chickpeas

This is something I saw on a blog a while back and headed right to the kitchen to make! Super easy snack.

Roasted Chickpeas

1 can chickpeas (aka garbanzo beans)
Olive oil

Preheat oven to 425°.

Drain and rinse chickpeas. Spread out on a kitchen towel and pat dry. Place chickpeas on a baking sheet, drizzle with oil, and sprinkle with salt.

Bake about 40 minutes, stirring once or twice.

Makes 4 servings (as a snack).

Not much to say about it, except make sure they are really dry before drizzling the oil on them. They won't get crispy if they aren't completely dry.

Oh, and you can add any kind of spices to these to make them a little more interesting (although they are pretty darn tasty on their own!). I saw a recipe for roasted chickpeas with Moroccan spices that sounds pretty good. Maybe I'll try that next time.

Apparently they sell these as street food in Mediterranean countries.

And even though I put 4 servings, Jim and I ate nearly one whole can by ourselves. :)



Lesa said...

From Facebook:

"Lesa, I can't wait to try this....hmmmm wonder what the fat/carb content would work out to be...thanks for always making me hungry..."

(Sue M.)

Lesa said...

From Facebook:

"Lesa, I read a recipe for roasted chickpeas in a magazine a few weeks ago and tried it. I found them a bit dry, but addictive... what about you?"

(Brenda C.)

No, I didn't find them dry at all. Maybe you didn't use enough oil? But yes, addictive!

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