Sunday, August 5, 2012
Spiced + Roasted Chickpeas
This is one of my favorite snacks. I first had it at Roxanne's in AZ while doing Clean. So it is really her recipe but I make it all the time. You can eat it plain for a snack or incorporate it in salads, quinoa, whatever. ( One day at work I was not really excited about just having a salad for lunch but then I remembered I had these to put on it and I did a little skip.)(smile).
1 lb Chickpeas
1-2 T Olive Oil
Your favorite seasoning...LIKE:
fresh parsley + cumin + sea salt
brown rice syrup + nutritional yeast + sea salt
dill + nutritional yeast + thyme
paprika + nutritional yeast + sea salt....
If you are using dry chickpeas...soak in cold water (enough to cover with an extra few inches) overnight. Drain and rinse after 8 to 12 hours. Bring them to a boil in a pot of water that is 2 inches above the chickpeas. Lower heat to simmer and let cook (covered) for 45-60 minutes, or until tender.
If you have canned, open it up and rise the chickpeas.
Preheat oven to 400 degrees. Pat dry with a towel and place on a large baking sheet, spreading them as even as possible.
Roast for 20 to 40 minutes until golden and crunchy. While chickpeas are roasting, combine olive oil and seasoning in a small bowl. Remove from oven and immediately toss chickpeas in the oil and season mix.
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I am glad that you added that you did a little skip :)
ReplyDeleteI made these and I cooked them too long. I wish I would have pulled them out earlier (probably close to the 20-25 minutes). I will try again though because I know I am going to love them!
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