A small handful of crunchy, savory roasted chickpeas is good as a small bite to break your fast or as an unexpected topping for salads. These also work well tossed into Onion Soup with Emmenthal (page 96) just before serving for some crunch. For more spicy heat, amp up the chipotle and chili powders. As...
- 38 oz chickpeas canned
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chipotle powder
- 1 tsp chili powder
Assemble, prepare, and measure ingredients. Drain and rinse chickpeas. Dry well on clean tea towels. Preheat oven to 400°F/200°C.
In a mixing bowl, combine chickpeas with olive oil, cumin, chipotle pepper, and chili powder. Spread chickpeas on a baking sheet, season with salt and pepper, and roast for 30–40 minutes, stirring occasionally to prevent blackening. Start checking on the chickpeas after 25 minutes. If they overcook, it happens quickly. Remove from oven and allow to cool completely on pan.
To serve, throw chickpeas into a bowl and pass it around. Leftovers keep well in an airtight container at room temperature for up to 3 days.
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.