Roasted Chickpeas
2 15-oz cans chickpeas rinsed and drained (approximately 4 cups)
3 tbsp canola oil
freshly ground black pepper (about 8 twists of the pepper mill)
freshly ground black pepper (about 8 twists of the pepper mill)
Instructions:
Preheat oven to 400F
Dry excess moisture from Chickpeas using paper towel. Combine chickpeas, canola oil and spices in medium bowl. Stir and spread onto parchment paper cookie sheet.
Roast for 30 minutes in oven. Stir, roast another 20 minutes, stirring every 5 minutes. Cool completely before storing in an airtight container.
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