Cumin Roasted Chickpeas
Cumin Roasted Chickpeas
I tried a similar version of cumin chickpeas at a party recently and found it really hard to pull myself away from them. They are delicious as a snack or even as a garnish on a salad. However you enjoy them, you may want to make an extra batch to account for all the “quality-control” samples.
Yield: 2 cups
Oven: 425ºF
Preparation time: 5 minutes
Cook Time: 20 minutes
1, 16-ounce can chickpeas, drained and rinsed – see kitchen note
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon kosher salt
Method:
1. Preheat oven to 425ºF.
2. In a small bowl, add oil, chickpeas, cumin, and salt tossing to combine.
3. In a small baking sheet lined with parchment paper, add chickpeas and place in preheated 425ºF oven. Allow to cook stirring halfway through until golden in color and crispy, approximately 18 – 20 minutes. Allow to slightly cool before serving.
Kitchen Note: Chickpeas may begin to pop in the oven as they start to cook but will soon stop. Just be mindful of this when you stir them. Chickpeas are also called garbanzo beans.