Friday, April 4, 2014

Spicy Crispy Chickpeas

Spicy, toasty, from the pantry chickpeas.

Spicy Crispy Chickpeas
2 cans (14 ounces) chickpeas
drained, rinsed well, and dried
2 teaspoon olive oil
1 teaspoon ground turmeric
1 teaspoon garlic salt
1 teaspoon cumin
1/2 teaspoon cayenne pepper
2 Tablespoons kosher salt
zest of a lemon

Preheat oven to 400F.

Line a baking sheet with parchment.

Drain and rinse the chickpeas well, dry with paper towels and remove skins.
Place in a bowl and mix in olive oil. Add turmeric, garlic salt, cumin, and cayenne pepper, stir well. Spoon onto baking sheet and place in the oven. Bake about 30-40 minutes, until crispy but not burned.

In a small bowl mix kosher salt and lemon zest together, stirring to release lemon oil.

Combine chickpeas and lemon salt together and serve.

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