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by Sarah Steimer

Not only is it healthier, but roasted chickpeas even look a heck of a lot classier than bright orange cheese puffs.

  • 1 can chickpeas
  • olive oil
  • spices (I used Suku spice, which consists of red pepper, turmeric, cumin, coriander, fenugreek and garlic)

Rinse the chickpeas and let dry on a paper towel.

Serve your snacks in cocktail glasses (it'll look like you made more than you actually did).

Once ready, toss with olive oil and your choice of spices. Place in a tin or glass pan in a single layer. Bake at 425 for 45 minutes to an hour – just keep an eye on them so they do not burn but crisp well.

Recipe: Sarah Steimer

Photos: Sarah Steimer

*Throughout September, “Snacks to Pack” will feature our favorite snack recipes for packing in lunches or eating on the go. All of them can be found here.

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