Crunchy Roasted Chickpeas
Photography: Andrew Purcell
Everyday Food, May 2012
- 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)
- 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.
Store cooled chickpeas in an airtight container, up to 1 week.
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