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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From EatingWell: September/October 2009 — When roasted in a hot oven, chickpeas become super crunchy. They’re a great low-fat substitute for nuts when salty cravings hit. Ingredients:
1 (15 ounce) can chickpeas, rinsed |
1 tablespoon extra virgin olive oil |
2 teaspoons ground cumin |
1 teaspoon dried marjoram |
1/4 teaspoon ground allspice |
1/4 teaspoon salt |
Directions:
1. Position rack in upper third of oven; preheat to 450°F.
2. Blot chickpeas dry and toss in a bowl with oil, cumin, marjoram, allspice and salt.
3. Spread on a rimmed baking sheet.
4. Bake, stirring once or twice, until browned and crunchy, 25 to 30 minutes.
5. Let cool on the baking sheet for 15 minutes.
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