February 13, 2012

Roasted Chickpeas

This was a lovely addition to my roasted eggplant soup as protein-packed croutons, but these would also be a perfect finger food at any party.  The chickpeas are roasted until browned and crispy then salted and covered in spice while still warm.

Roasted Chickpeas
1 (15 oz) can of chickpeas
Olive oil
Heaping 1/2 teaspoon of any spice blend

Preheat oven to 400 F.  Drain and rinse the chickpeas.

Pat dry with a paper towel.  I didn't take off the skins, but feel free to do so.

Drizzle with olive oil and roast for 25-30 minutes, until the chickpeas are browned and crispy.  Salt liberally and season with your spice blend.  They are ready to enjoy!

As a little PS - here is the Spice Blend I used:
1 tsp tumeric
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp cumin
Freshly ground pepper

1 comment:

  1. This is a great idea. I am definitely going to give them a go next time I make soup. Thanks! Mario


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