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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 1 |
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This quick-and-easy garnish would also make a great cocktail snack. Ingredients:
3/4 teaspoon cumin seeds |
3/4 teaspoon coriander seeds |
1 15-to 15 1/2-ounce can chickpeas (garbanzo beans), drained, rinsed, well dried |
1 tablespoon extra-virgin olive oil |
pinch of cayenne pepper |
coarse kosher salt |
Directions:
1. Preheat oven to 400°F. Toast cumin seeds and coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Place chickpeas, olive oil, pinch of cayenne, and ground spices in medium bowl. Sprinkle with coarse salt; toss to coat evenly. Transfer to small rimmed baking sheet. Roast in oven until lightly browned and crunchy, stirring occasionally, about 35 minutes. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Reheat in 400°F oven until warm, about 5 minutes, before serving.
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