INGREDIENTS
- 1 15-ounce can chickpeas, rinsed
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons ground cumin
- 1 teaspoon dried marjoram
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- (most people like them spicier - red pepper flakes or light wasabi, etc.)
DIRECTIONS:
- Position rack in upper third of oven; preheat to 450°F.
- Blot chickpeas dry and toss in a bowl with oil, cumin, marjoram, allspice and salt. Spread on a rimmed baking sheet. Bake, stirring once or twice, until browned and crunchy, 25 to 30 minutes. Let cool on the baking sheet for 15 minutes.
- * most reviews indicated to cook a longer time....and a bit lower temp.... EXPERIMENT with it!
TIPS & NOTES
- Make Ahead Tip: Cover and store at room temperature for up to 2 days.
NUTRITION
Per serving: 103 calories; 5 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 4 g protein; 5 g fiber; 303 mg sodium; 2 mg potassium.
from www.eatingwell.com
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