Oct 27 2010
For this month’s Taste&Create event, I have been paired with Corina from Searching for Spice. She has many delicious-looking recipe, and I came across one that really peeked my interest: roasted chickpeas.
I love chickpeas. In my humble opinion, they go well with every meal and can even enhance a meal. Now, I’d never heard of roasted chickpeas, so this sounded like a lot of fun, and I had no idea what the outcome would be.
I was pleasantly surprised to find out that roasting chickpeas turns them into a delicious crunchy snack – like a croûton or that crunchy roasted corn that you can find at many convenience stores in Texas. Corina used hers in a salad – which sounds delicious, I, on the other hand, just used it as a sort of party food or snack food and set it out on my table in a little bowl during one of my garden meetings. The flavors were very delicious – with a hint of spice – but I believe the roasting dulls them down, so don’t be alarmed by the high amounts.
I plan on bringing a bowl of this to our garden’s Halloween party this weekend. I think that everyone with get a kick out of them!
400 g can Chickpeas, drained
2 Tablespoons Olive Oil
1 teaspoon Cumin powder
1 teaspoon Chili powder
Preheat oven to 200°C.
Place all of the ingredients in a bowl and combine, making sure that the chickpeas are all well and evenly coated.
Place on a roasting pan or rimmed cookie sheet, and bake for 10-15 minutes, or until the chickpeas and crisp and crunchy.
Makes about 1 1/2 cups.
The original recipe can be found here.