©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Roasted Chickpeas

I spotted these recipe on Pinterest a little while ago.  Miss V also made them one year in her cooking class.  You can find the original recipe at Caramel Potatoes.  I only made half a batch so here is what I did.

 1 can chickpeas
1 1/2  tbs light olive oil
Kosher salt
1 tsp Essence

Preheat oven to 400.

Drain and rinse the chickpeas and scatter on a paper towel.

Let air dry for 15 minutes.

Place the chickpeas and oil in a small bowl and toss gently to coat.

Spread the chickpeas on a cookie sheet and bake for 15 minutes.  Shake the pan after 15 minutes and repeat 2 more times. Total cooking time will be 45 minutes.

Remove the cookie sheet from the oven and sprinkle with kosher salt and seasonings.  Place chickpeas in a small bowl and enjoy!

The chickpeas can be store in an airtight container up to one week, but they won't last that long!

1 comment:

Heidi Szczepanski said...

Definately want to try these. They look really good. Thanks for sharing.
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