Spicy Roasted Chickpeas
Adapted from Best Holiday Appetizers
2 15-ounce cans chickpeas (garbanzo beans)
3 Tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 Tablespoon chili powder
1/8 teaspoon ground red pepper (cayenne)
Lime wedges
Rinse chickpeas in a colander. Drain them well, shaking the colander to remove as much water as possible. It's okay to take out a bit of aggression on the peas, they won't mind.
In a medium sized bowl, combine rinsed chickpeas, olive oil, salt and black pepper. Mix well to coat the chickpeas. Spread the chickpeas out on a foil lined baking sheet, one large enough to hold chickpeas in a single layer.
Bake in a 400 degree oven for 15 minutes or until chickpeas begin to brown, shaking pan twice during baking.
Remove chickpeas from the oven. In a small bowl, combine chili powder and ground red pepper. Place the mixture in a small sieve to sprinkle over the cooked chickpeas. Bake another 5 minutes or until a dark, golden-red.
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