Roasted Chickpeas - The Perfect Bar Snack?
I am bound and determined to use up everything in my pantry before we move. Thus, my decision to make roasted chickpeas late Friday night. Michael and I were drinking red wine, and we wanted something to munch on. These are delicious, and I WON'T DO IT - I swear, but I almost want to buy more canned chickpeas so I can make more.
The recipe is from Mark Bittman's How to Cook Everything (link to your left). Just heat some olive oil in an ovenproof sauce pan, add a single layer of cooked or canned chickpeas. Sprinkle with salt and pepper, toss to coat, and throw into a 425 degree oven for about 20 minutes or until nice and toasty brown. When you pull these out, you can add more seasoning to taste. We added curry powder and a touch of paprika. You could do chile powder too. They can be eaten hot or at room temperature.
