In the Kitchen with Mina: Roasted Chickpeas

Dear Constant Reader,

It’s been a while since I was in the kitchen. I’m hoping to remedy this in the coming year. I have a number of midcentury cookbooks that I’m just dying to play with.

There’s nothing earth-shattering about this recipe. It’s for a quick, easy snack that’s pretty good for you too.

Roasted Chickpeas

Preheat the oven to 400F.

Grab a can of chickpeas and drain & rinse the chickpeas. Throw out any of the loose skins.

Warm 1 tablespoon of oil in a pan and then add 1 minced clove of garlic. Cook that around for a minute or so until it’s fragrant, then throw in the chickpeas.

Stir them around for about 5 minutes, then dump onto a baking sheet. Season however you like. I used some ras al hanout that friends brought back from Morocco.

Bake for as little as 5 minutes to as long as an hour. After 5-10 minutes, they’ll be warm through but still soft. Serve immediately. For longer storage, keep baking them until they’re crispy (that’s how Scratch likes them).

The Wrathskellar has been known to serve these to patrons as part of their Knucklebones mix with wasabi peas and toasted hazelnuts.


Published in: on 5 January 2015 at 11:00 am  Leave a Comment  

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