Spice-Roasted Chickpeas

Recipe Photo: Spice-Roasted Chickpeas
Author
Katie Kambridge
Source of Recipe
Bon Appétit | October 2010 by Molly Stevens
Serves/Makes/Yields
Makes about 1 3/4 cups
Recipe Description

 This quick-and-easy garnish would also make a great cocktail snack.

Ingredients

3/4 teaspoon cumin seeds

3/4 teaspoon coriander seeds

1 15-to 15 1/2-ounce can chickpeas (garbanzo beans), drained, rinsed, well dried

1 tablespoon extra-virgin olive oil

Pinch of cayenne pepper

Coarse kosher salt

 

Preparation

Test-kitchen tip: To make sure the chickpeas get crunchy, it’s important to dry them thoroughly. Spreading them out on paper towels works well.

Preheat oven to 400°F. Toast cumin seeds and coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Place chickpeas, olive oil, pinch of cayenne, and ground spices in medium bowl. Sprinkle with coarse salt; toss to coat evenly. Transfer to small rimmed baking sheet. Roast in oven until lightly browned and crunchy, stirring occasionally, about 35 minutes.

DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Reheat in 400°F oven until warm, about 5 minutes, before serving.

 

Nutrition Information

 None Available.

 

Type of Meal