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Modifying Recipe "Crispy Roasted Chickpeas with Moroccan Spices"
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Ingredients:
1 can chickpeas (garbanzo beans) 1 T olive oil 1/4 - 1/2 tsp. Moroccan Spice Mix salt to taste (I used about 1/4 tsp. kosher salt) Spice Mix: 2 tsp. ground cumin 1 tsp. ground coriander 1/2 tsp. chile powder (I used Ancho chile powder from Penzeys) 1/2 tsp. sweet paprika 1/2 tsp. ground cinnamon 1/4 tsp. ground allspice 1/4 tsp. ground ginger 1/8 tsp. cayenne pepper (recipe called for a pinch ground cloves, which I did not have.)
Directions:
Preheat oven to 350 F. (I was making this in my favorite Oster Toaster Oven, If you're using a regular oven, I'd double the recipe and use a large cookie sheet.) Drain garbanzo beans into a colander and rinse well with cold water until no more foam appears. Let beans drain for 5-10 minutes, then pat dry with a cloth of paper towel if they still look wet. While beans drain, make spice mix. (This is great on many veggies, so make the full amount and store in a glass jar.) When beans are well drained and dried, toss with olive oil, spice mix, and salt. Arrange in single layer on baking sheet. Roast 40-50 minutes, or until they are slightly browned and make a rattling sound when you shake the baking sheet. (I roasted these for 50 minutes, but next time I would take them out a tiny bit sooner.) Serve warm or let cool. http://kalynskitchen.blogspot.com/2008/02/crispy-roasted-chickpeas-garbanzo-beans.html
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