Chili-Roasted Chickpeas

Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

Recipe from

Recipe Time

Prep: 10 Minutes
Bake: 50 Minutes
Cool: 20 Minutes

Ingredients

2 (16-oz.) cans chickpeas, rinsed and drained
3 tablespoons olive oil
1 1/2 teaspoons chili powder
1 teaspoon pepper
3/4 teaspoon ground cumin
1/2 teaspoon salt

Preparation

Preheat oven to 425°. Combine all ingredients in a medium bowl. Transfer mixture to a lightly greased 17- x 12-inch jelly-roll pan. Bake 45 to 50 minutes or until crispy and dry, stirring every 10 minutes. Let cool 20 minutes.

Chili-Roasted Black Eyed Peas: Substitute 2 (15.8-oz.) cans black-eyed peas, rinsed and drained, for chickpeas. Proceed with recipe as directed.

Note:

December 2008