Sunday, March 1, 2009

Roasted Chickpeas

Working in a vegetarian office sometimes makes me want to scream. However, it often provides the inspiration to find interesting ways to enliven my brown bagged lunches. Inspiration paired with a sincere desire to lose some weight before the wedding has me leaning towards leaner recipes… and thus,
roasted chickpeas

1 can chickpeas
½ tb Olive Oil
1 ts smoked Spanish paprika
1 ts Ras el Hanout
½ ts kosher salt

Drain the chickpeas and rinse well. Let the dry in the colander for 10-15 minutes, giving them a good jiggle every so often to work the water out. Put them in a large bowl with the rest of the ingredients and mix together. Spray a cookie sheet with cooking spray and spread the chickpeas out in one layer. Cook at 375 for 40 minutes or so. Cool completely before storing or enjoying.

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