Crispy Roasted Chick Peas

• 2 15-ounce Cans chickpeas
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 2 to 4 tsp of Spices or finely chopped fresh herbs, like chili powder, curry powder, garam masala, cumin, smoked paprika, rosemary, thyme, or other favorite spices and herbs

Heat the oven to 400°F: Place an oven rack in the middle of the oven. Rinse and drain the chickpeas. Pat the chickpeas very dry with a clean dishtowel or paper towels. Toss the chickpeas with olive oil and salt. Spread the chickpeas out in an even layer on the baking sheet. Roast the chickpeas in the oven for 20 to 30 minutes: Stir the chickpeas or shake the pan every 10 minutes. A few chickpeas may pop – that’s normal. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle. Toss the chickpeas with the spices. Serve while the chickpeas are still warm and crispy.

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