Roasted Chickpea Snack

Martha Stewart Living, March 2007

Instead of serving chips and dip, sate visitors' salty-snack cravings with a bowl of hearty, healthful roasted chickpeas. Drain, rinse, and pat-dry a 19-ounce can of chickpeas. Toss them in a bowl with 2 tablespoons of extra-virgin olive oil, 1/2 teaspoon of salt, a pinch of ground pepper, and 1/2 teaspoon of your favorite dried herb or spice (we used garam masala, an Indian blend; oregano would work well, too). Arrange them in a single layer on a rimmed baking sheet, and cook at 300 degrees, stirring occasionally until they have browned and begin to crisp, about 50 minutes. Serve at room temperature. Chickpeas can be stored in an airtight container for up to 5 days.

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