Thursday, April 01, 2010

Roasted Chickpeas

14.5 oz chickpeas (1 can, drained and rinsed)
1 teaspoon olive oil
1/4 teaspoon salt
5 dashes cayenne pepper
1 teaspoon cumin

Preheat oven to 425.

Roast chickpeas on cookie sheet 10 minutes.

Stir or shake and roast another 10 minutes.

In a bowl, combine the chickpeas with the other ingredients.

Spread back on cookie sheet and roast 5-15 minutes, until brown and crunchy.

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