I need these in my life!!! When roasted in a hot oven, chickpeas become super crunchy. They’re a great low-fat substitute for nuts when salty cravings hit. Yield: 4 servings, 1/4 cup each Active Time: 5 Total Time: 60 Ingredients 1 15-ounce can chickpeas, rinsed 1 tablespoon extra-virgin olive oil 2 teaspoons ground cumin 1 teaspoon dried marjoram 1/4 teaspoon ground allspice 1/4 teaspoon salt Preparation Position rack in upper third of oven; preheat to 450°F. Blot chickpeas dry and toss in a bowl with oil, cumin, marjoram, allspice and salt. Spread on a rimmed baking sheet. Bake, stirring once or twice, until browned and crunchy, 25 to 30 minutes. Let cool on the baking sheet for 15 minutes. Tips & Notes Make Ahead Tip: Cover and store at room temperature for up to 2 days. Nutrition Nutrition Per Serving calories 103 fat 5 g (0 g sat, 3 g mono) cholesterol 0 mg carbohydrates 14 g protein 4 g fiber 5 g sodium 303 mg potassium 2 mg Nutrition Bonus Carbohydrate Serving 1/2 Exchanges 1 starch, 1/2 lean mean, 1 fat From EatingWell September/October 2009
Posted on: Tue, 02 Dec 2014 01:05:00 +0000
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