Sunday, February 5, 2012

Lemon and Garlic Roasted Chickpeas

You can roast chickpeas a hundred different ways. I use the extra step of marinating here to infuse the chickpeas with lemon flavor, but you can make a simpler version just by drying the chickpeas then tossing with olive oil and any spice or seasoning that appeals to you. Experiment!

Ingredients:
1 can of chickpeas, rinsed and drained, or 1 ½ to 2 cups cooked chickpeas
the juice of one lemon
1/4 teaspoon finely grated zest from the lemon
2 medium cloves of garlic, pressed or finely minced
1 tablespoon olive oil
½ teaspoon kosher salt, or more to taste
freshly ground pepper to taste
½ teaspoon granulated garlic
1 teaspoon dried herb such as basil, thyme, parsley, rosemary, mint, etc (optional)

Directions:
Combine the chickpeas, lemon juice, lemon zest, and pressed garlic in a bowl. Mix well and allow the chickpeas to marinate for at least an hour.
Preheat the oven to 400.
Drain the chickpeas but do not rinse. Return them to the bowl then gently pat them dry with a paper towel. Toss them in the olive oil and salt, pepper, granulated garlic and herb of your choice. Spread the chickpeas on a lightly greased baking sheet in a single layer.
Roast the chickpeas for 30-40 minutes. Every 10 minutes or so, use a spatula to roll the chickpeas around for even browning. Some of the chickpeas may pop like popcorn as they cook, so be careful when you are stirring them. Take them out when they are crunchy and deep golden brown with some dark caramelized spots.
Try not to eat them until they’ve cooled enough to not burn your tongue. These are best eaten the day they’re made, but store extras in an airtight container at room temperature.

1 comment:

  1. someone stole your recipe , its here, http://topbestdesignideas.blogspot.in/2014/06/oven-roasted-chickpeas-recipe.html
    just letting u know.

    ReplyDelete