Recipe: Spicy Baked Chickpeas
- 2 (15 oz) cans chickpeas, drained
- 2 Tbs extra virgin olive oil
- 1 tsp paprika
- 2 tsp ground cumin
- ¼ tsp cayenne pepper
- ½ tsp fresh ground black pepper
- ½ tsp Kosher salt
Preheat the oven to 450 degrees F.
The first step and most important steps are to drain and then dry the chickpeas. I place them in a salad spinner and then roll them in a clean kitchen towel to get rid of as much liquid as possible. Put the chick peas in a zip lock bag and add the olive oil, paprika, cumin, cayenne pepper and black pepper. Shake the chick peas gently until they are coated evenly in the spices and oil. Next pour the contents onto a sheet pan and sprinkle on the kosher salt evenly and bake for 45 minutes turning occasionally and until they are crispy. Remove the chick peas from the oven and serve in a small dish.
Recipe adapted from Claire Robinson http://www.foodnetwork.com/claire-robinson/index.html
Copyright © 2011 Andicakes.
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