No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Crunchy Roasted Chickpeas

  • Yield: Makes 3 1/2 cups
Crunchy Roasted Chickpeas

Photography: Andrew Purcell

Source: Everyday Food, May 2012

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)

Directions

  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.

Cook's Note

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

Related Topics