Monday, January 13, 2014

Crunchy Chickpeas (C2)

Makes 12 snack servings of 1 ounce each

4 cups garbanzo beans, drained and rinsed
2 tsp extra virgin olive oil
1 tsp ground cumin
1 tsp ground chili pepper
1/2 tsp cayenne pepper

Preheat oven to 400 and put your rack in the middle position.

Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated.  Spread the chickpeas in an even layer on a baking sheet and bake about 30-40 minutes, or until crisp.

Alton Brown has a version of this that uses red wine vinegar, olive oil, Dijon mustard, and some salt.  

In all the recipes, I don't see garlic anywhere -- I wonder why not? Garlic would be great for any of these!

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