Spice Roasted Chickpeas
A quick, easy and delicious snack recipe.
Yield
6 servingsPrep
10 minCook
45 minReady
56 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | teaspoon |
cumin seeds
|
|
| ¾ | teaspoon |
coriander seeds
|
|
| 15 | ounces |
chickpeas (garbanzo beans)
1 can, drained, rinsed and well dried |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | x |
kosher salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.8 | ml |
cumin seeds
|
|
| 3.8 | ml |
coriander seeds
|
|
| 433.5 | ml/g |
chickpeas (garbanzo beans)
1 can, drained, rinsed and well dried |
|
| 15 | ml |
olive oil
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | x |
kosher salt
|
*
|
Directions
Preheat oven to 400°F.
Toast cumin seeds and coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Let cool.
Transfer to spice mill or coffee grinder, process until finely ground.
Add chickpeas, olive oil, pinch of cayenne, and ground spices in medium bowl.
Stir in coarse salt, mix to coat evenly.
Place to small rimmed baking sheet.
Roast until lightly browned and crunchy, stirring occasionally, 35 to 37 minutes.
DO AHEAD:
It can be made 4 hours ahead.
Let stand at room temperature.
Reheat in 400°F oven until warm, about 5 minutes, before serving.
