Spicy Roasted Chickpeas
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Everyday Food, December 2010
- Yield Serves 8
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Ingredients
- 1/4 cup extra-virgin olive oil
- 2 cans (15.5 ounces each) chickpeas, rinsed, drained, and patted dry
- 1 teaspoon cayenne pepper
- 1 tablespoon cumin seed
- Coarse salt
Directions
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Preheat oven to 450 degrees. Pour olive oil on a rimmed baking sheet and place in oven until oil is hot, 3 minutes. In a medium bowl, combine chickpeas, cayenne pepper, and cumin seed. Season with salt and toss to combine. Place chickpea mixture on hot baking sheet and spread in a single layer. Bake until chickpeas are crisp, 10 to 12 minutes. With a slotted spoon, transfer to paper towels and let cool slightly. Serve warm.
Oh, and mine are at 350 not 450.
Tweick, I usually cook mine for at least 30 minutes, up to 35 or 40. I use fresh soaked overnight. They are ready to be perfect and crispy when they are lightly tanned.
They taste wonderful but mine are soggy and not crispy at all :( anyone have any ideas why?
I also made this with ground cumin. It's so quick, easy, and delicious--it's going to be a party staple in my house!
* and I used ground cumin not seeds*
OMG! this is such a quick, easy & delicious dish. I made it as a side dish tonight & there wasn't a pea left on anyone's plate. My wife is not a fan of chic peas but she readily ate her portion & snuck a pea of my plate too!
Yummy tasting, but I think the recipe should have said GROUND cumin, as using cumin seeds whole was kind of gross texturally.