Roasted chickpeas create an extraordinarily straight forward and appetizing hors d’oeuvre or snack.
Ingredients
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Two 15-ounce cans of chickpeas—rinsed, drained and patted dry
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2 tablespoons additional-virgin olive oil
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1 teaspoon chile powder
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Kosher salt
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Freshly ground black pepper
Instructions
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Preheat the oven to 400°. In a medium bowl, toss the chickpeas with the olive oil, cumin, coriander and chile powder and season with salt and pepper. Unfold the chickpeas on a rimmed baking sheet and roast for half-hour, or till somewhat crisp and golden brown. Merit warmth or at room temperature.
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