Continuing what seems to be legume month here at Sunrise Ruby, here’s a snack recipe adapted from one published in the Jan/Feb 2012 issue of Vegetarian Times.
Roasted Chickpeas
- 2 15-oz cans chickpeas, drained and rinsed
- 1/4 C olive oil
- 5-6 cloves garlic, minced (about 2 Tbs)
- salt and pepper to taste
- space
Preheat oven to 450 degrees. After draining and rinsing, pat chickpeas dry with a paper or clean kitchen towel. Toss chickpeas, olive oil, garlic, salt and pepper in a large bowl until chickpeas are coated in oil. Spread in a single layer on a baking sheet. Roast 40 minutes, or until chickpeas are crunchy, stirring occasionally while roasting. Cool 5 minutes, then serve immediately.
Fair warning: If left out on the table, these chickpeas may attract small, somewhat feral-looking children:
