Skip to content

Roasted Chickpeas

March 1, 2009

Working in a vegetarian office sometimes makes me want to scream. However, it often provides the inspiration to find interesting ways to enliven my brown bagged lunches. Inspiration paired with a sincere desire to lose some weight before the wedding has me leaning towards leaner recipes… and thus, roasted chickpeas 

1 can chickpeas
½ tb Olive Oil
1 ts smoked Spanish paprika
1 ts Ras el Hanout
½ ts kosher salt

Drain the chickpeas and rinse well. Let the dry in the colander for 10-15 minutes, giving them a good jiggle every so often to work the water out. Put them in a large bowl with the rest of the ingredients and mix together. Spray a cookie sheet with cooking spray and spread the chickpeas out in one layer. Cook at 375 for 40 minutes or so. Cool completely before storing or enjoying.

One Comment leave one →
  1. November 11, 2010 3:51 pm

    mmm… I’ll have to try this recipe out!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: