Thyme-Scented Roasted Chickpeas
Recipe adapted from Patricia Wells’s The Provence Cookbook.
1 29-ounce can chickpeas, drained, rinsed, and dried
1 tablespoon extra-virgin olive oil
Salt and pepper
2 teaspoons ground cumin
1 tablespoon minced fresh thyme
Set the oven rack in the middle position and heat the oven to 450 degrees. In a medium bowl, toss the chickpeas, 2 teaspoons of the oil, 1½ teaspoons salt, pepper to taste, and the cumin to coat. Spread the chickpeas in a single layer on a baking sheet and roast until shrunken, browned, and crisp, about 40 minutes, stirring to redistribute once every 10 minutes.
Immediately return the hot chickpeas to the bowl, add the remaining oil and the thyme, and toss to distribute. Cool and serve (will keep in an airtight container for about 1 week).
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