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Crunchy Chickpeas
Thanksgiving is probably the most hectic time for me in Seattle. I don’t mind – it is my favorite American holiday and involves gathering with lots of family near and far. Early during Thanksgiving week, I drove to my brother’s home nearby to bring the “Nancy’s Yams.” I often arrive at his cabin too close to our Thanksgiving dinner with time to bake the yams, and we just can’t have that.
He shleps hundreds of pounds of food to the cabin ahead of time. So, I always bring him a little treat, something I have recently made. This year I arrived with a container of my seeded crackers, which he loves. His house smelled so good, the aroma of oil and cumin nearly floated out the front door. He was making baked chickpeas and gave me some to take home. Of course I asked for his recipe, which he promptly sent (the original is from Good Housekeeping Magazine).
Be careful when making these so that they don’t burn. I used my Breville toaster oven and they were delish. If you want something fairly healthful and different, MAKE THESE!
Crunchy Chickpeas
Serves 5
Ingredients
- 1 can chickpeas (I used my freshly cooked chickpeas, about 2 cups)
- 2 T extra virgin olive oil
- 1 t salt
- ½ t ground black pepper
- 1 t coriander
- 1 t cumin
Instructions
Drain the can of chickpeas and dry them with paper towels as much as possible. Then mix the dry ingredients with the olive oil and toss with the chickpeas. Roast on a parchment- or foil-lined cookie sheet in a preheated 425 degre3e oven for 30 to 40 minutes or until they look crispy. Remove from oven and let cool. I must admit, I almost burned them to get them to a crunchy stage for eating.
