Tuesday, June 3, 2014

Roasted Chickpeas


  • 1 pound dried chickpeas
  • 3 tablespoons olive oil
  • salt and pepper

Rinse beans add to pot.  Cover with 2-3 inches of cold water. Place over high heat until water boils, reduce to simmer and cook until soft, 1 1/2-2 hours. Drain.  Allow to cool.

Preheat oven to 350. 

Toss chickpeas in oil and season with salt and pepper.  Roast chickpeas for 40-50 minutes, until golden and crunchy.


Add to chickpeas when warm:
  • fresh rosemary, garlic
  • chili powder, cumin, garlic
  • curry, cumin, garlic, lime zest
  • honey, cinnamon

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