Spice-Roasted Chickpeas
Serves: 2
Madilyn Boehm
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Preheat oven to 400°F
2
Toast cumin seeds and coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes
3
Cool
4
Transfer to spice mill; process until finely ground
5
Place chickpeas, olive oil, pinch of cayenne, and ground spices in medium bowl
6
Sprinkle with coarse salt; toss to coat evenly
7
Transfer to small rimmed baking sheet
8
Roast in oven until lightly browned and crunchy, stirring occasionally, about 35 minutes
9
DO AHEAD: Can be made 4 hours ahead
10
Let stand at room temperature
11
Reheat in 400°F oven until warm, about 5 minutes, before serving
12
Preheat oven to 400°F
13
Toast cumin seeds and coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes
14
Cool
15
Transfer to spice mill; process until finely ground
16
Place chickpeas, olive oil, pinch of cayenne, and ground spices in medium bowl
17
Sprinkle with coarse salt; toss to coat evenly
18
Transfer to small rimmed baking sheet
19
Roast in oven until lightly browned and crunchy, stirring occasionally, about 35 minutes
20
DO AHEAD: Can be made 4 hours ahead
21
Let stand at room temperature
22
Reheat in 400°F oven until warm, about 5 minutes, before serving