Rosemary Cumin Roasted Chickpeas

When guests arrive I like to make sure they have a little something to snack on while I’m finishing up dinner. It would be much easier to pick out a few bags of chips and leave them in a bowl but I wanted to try something new. I was serving hummus one day and wondered if I could use chickpeas in a different way. I did a little research online and found a recipe on The Kitchn. I changed a few things and have been serving it as a healthy alternative ever since. The crunch and the flavor is definitely still there. You’ll be surprised how quickly they disappear!

Rosemary Cumin Chickpeas
Makes about 3 1/2 cups

2 15-ounce cans chickpeas
3 tbsp. of olive oil
1/2 tsp. of ground cumin
2 tsp. of paprika
3/4 tsp. of salt
1 tbsp. of freshly-grated lemon zest
1 tsp. of fresh rosemary, chopped

Preheat the oven to 425°F (220°C).

Rinse, drain and dry the chickpeas.
Place them on a baking sheet lined with parchment paper and roast them for 10 minutes. Use a wooden spoon to toss them around a bit and put them in for another 10 minutes. When they come out they should be crisp. Make sure you don’t let them get too brown, you can test to see if they are ready by touching one with your finger. The outside should be crisp and the inside should be soft.
In a medium-sized bowl, combine the olive oil, paprika, cumin, salt, lemon zest and rosemary.
Remove the chickpeas from the oven and toss them in the bowl.
Carefully mix until chickpeas are well coasted. Return to the baking sheet and roast another 4-5 minutes.
Remove from the oven and let them cool for a few minutes.
Serve warm.

Will keep for a few days but won’t be as crisp as they would be the day of.

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