Friday, March 11, 2016

Roasted Chickpeas

Roasted Chickpeas

2 15-oz cans  chickpeas rinsed and drained (approximately 4 cups)
 tbsp canola oil
  freshly ground black pepper (about 8 twists of the pepper mill) 

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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