SPICE-ROASTED CHICKPEAS
Provided by Molly Stevens
Categories Side Roast Cocktail Party Picnic Low Fat Vegetarian Quick & Easy Low Cal High Fiber Chickpea Healthy Low Cholesterol Party Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 1 3/4 cups
Number Of Ingredients 7
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Delowar Hussen
[email protected]This recipe is a bit too complicated for me. I'm looking for something simpler.
izzy bristowe
[email protected]I'm not sure about this recipe. It seems like it would be too spicy.
Mehar Shazi
[email protected]I've never had roasted chickpeas before. I'm intrigued.
MA1
[email protected]I'm not a big fan of chickpeas, but I'm willing to give this recipe a try.
2w1wd asxzc
[email protected]These roasted chickpeas sound like the perfect healthy snack.
Daniel Fothergill
[email protected]I'm definitely going to make these chickpeas for my next party.
Abbasi Shahzad
[email protected]I can't wait to try these roasted chickpeas!
Andenet Mengesha
[email protected]These chickpeas would be great on top of a salad or Buddha bowl.
Ismart satya rocks
[email protected]Overall, I thought these roasted chickpeas were a great snack. They're healthy, flavorful, and easy to make.
Tush Money
[email protected]I found that these chickpeas were a bit dry. I think I'll add a little bit of oil to the roasting pan next time.
Pat Bowe
[email protected]These chickpeas are a bit too spicy for my taste. Next time, I'll use less cayenne pepper.
Kamran khanan
[email protected]I love the smoky flavor that the paprika gives these chickpeas. It's a nice change from the traditional cumin-flavored roasted chickpeas.
Ramon Ramonaso
[email protected]These roasted chickpeas are a great way to use up leftover chickpeas. I usually have a can or two in my pantry, and it's nice to have a recipe that I can use them in.
Jill Turner
[email protected]I'm always looking for new ways to add more plant-based protein to my diet, and these chickpeas fit the bill perfectly.
Love Khan
[email protected]These chickpeas are the perfect healthy snack. They're high in protein and fiber, and they have a low glycemic index.
Steph Carlo
[email protected]I love how easy these chickpeas are to make. Just toss them with some spices and oil, and roast them in the oven. They're done in about 30 minutes.
Sophia Duru
[email protected]These roasted chickpeas are amazing! They're so flavorful and crunchy, and they make a great snack or addition to salads or grain bowls.