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Crunchy Roasted Chickpeas

  • yield: Makes 3 1/2 cups
Photography: Andrew Purcell

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Ingredients

  • 2 cans (15.5 ounces each) chickpeas
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt
  • 1 1/2 teaspoons ground coriander, paprika, or cinnamon (optional)

Cook's Note

Store cooled chickpeas in an airtight container, up to 1 week.

Directions

  1. Step 1

    Preheat oven to 400 degrees. Drain and rinse chickpeas and scatter on a paper-towel-lined rimmed baking sheet. Let stand 15 minutes. Remove towels and toss chickpeas with olive oil. Roast until crisp and golden, about 45 minutes, stirring occasionally. Toss with salt and ground coriander, paprika, or cinnamon, if desired, and serve.

Source
Everyday Food, May 2012

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