Monday, August 13, 2012

Roasted Chickpeas

Hi there! Did you notice the new URL? I switched to, since I won't be a teen forever! You can type in this new URL to get to my blog, but be warned that it won't work if you leave off the "www." However, if you forget, you can still type in and it will transfer you right to this site.

In other news, I finally bought a photo editing program, Lightroom! I only just installed it, but I already love it, so get ready for some better photos on the blog!

Anyways, on to the chickpeas. They become firmer and slightly crispy with a salty, spicy, warm flavor. They're great to eat just as a snack, to top off soup, or to add to a salad (I put them on a salad with roasted butternut squash, feta, and balsamic dressing and it was delicious!).

Roasted Chickpeas
2 cans chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon cardamom
dash of nutmeg

1. Heat the oven to 425 degrees F. Line a baking sheet with foil.
2. In a large bowl, toss all the ingredients. Spread the chickpeas on the baking sheet and roast for 30-35 minutes. The chickpeas should be browned and slightly crispy around the edges.

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