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1/4 cup extra-virgin olive oil
teaspoon cayenne pepper
2 cans (15.5 ounces each)
low sodium chickpeas, rinsed, drained,
and patted dry
1 tablespoon cumin
oven to 450 degrees. Pour olive oil on a
rimmed baking sheet and place in oven
until oil is hot, 3 minutes.
2. In a
medium bowl, combine chickpeas, cayenne
pepper, and cumin seed. Season with salt
and toss to combine.
chickpea mixture on hot baking sheet and
spread in a single layer.
until chickpeas are crisp, 10 to 12
5. With a slotted spoon,
transfer to paper towels and let cool
slightly. Serve warm.
popular ways to flavour roasted
chickpeas is a chipotle blend (cumin,
chili powder, lime juice), curry
seasoning, or—to keep things simple—just
the classic salt and pepper. You can
also do sweet variations, such as
cinnamon and sugar chickpeas, or pumpkin
pie-spiced roasted chickpeas.