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As usual, I found this recipe in Everyday Food Magazine and thought it looked good for any party! It is quick and easy with minimal ingredients. It also has a little kick which makes it even more exciting.
SPICY ROASTED CHICKPEAS
1/4 cup EXTRA VIRGIN OLIVE OIL
2 cans (15.5 oz. each) CHICKPEAS*, rinsed, drained and patted dry
1 teaspoon CAYENNE PEPPER
1 Tablespoon CUMIN SEED*
Preheat oven to 450°. Pour olive oil on rimmed baking sheet and place in the oven until hot, about 3 minutes. In a medium bowl, combine chickpeas, cayenne pepper and cumin. Season with coarse salt and toss to combine. Place chickpea mixture on hot baking sheet and spread in a single layer. Bake until crisp, 10 to 12 minutes. With a slotted spoon, transfer to paper towel and let cool slightly. Serve warm.
*Chickpeas are also known as garbanzo beans, you will find them in the grocery aisle near the rest of the canned beans.
*I didn’t have cumin seed, so I used ground cumin instead – you just need half as much so it would be 1 1/2 teaspoons for this recipe.