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Categories:Viewed: 68 - Published at: 9 years ago
Ingredients
- 3/4 teaspoon cumin seeds
- 3/4 teaspoon coriander seeds
- 15 ounces chickpeas (garbanzo beans) 1 can, drained, rinsed and well dried
- 1 tablespoon olive oil
- 1 pinch cayenne pepper
- 1 x kosher salt
Method
- Preheat oven to 400F.
- Toast cumin seeds and coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes.
- Let cool.
- Transfer to spice mill or coffee grinder, process until finely ground.
- Add chickpeas, olive oil, pinch of cayenne, and ground spices in medium bowl.
- Stir in coarse salt, mix to coat evenly.
- Place to small rimmed baking sheet.
- Roast until lightly browned and crunchy, stirring occasionally, 35 to 37 minutes.
- DO AHEAD:
- It can be made 4 hours ahead.
- Let stand at room temperature.
- Reheat in 400F oven until warm, about 5 minutes, before serving.
