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Roasted Chickpeas
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<title>Roasted Chickpeas</title>
<!-- Changed by: Jennifer Snider, 19-Feb-1996 -->
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<b>From: </b><a
href="mailto:lcioccar@mailhost.dpie.gov.au">Lesley
Cioccarelli</a><br>
<b>Date: Mon, 5 Feb 1996 10:17:15 +1000</b>
<h3 align=center>Roasted Chickpeas</h3>
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<b>Ingredients:</b>
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2 cups cooked chickpeas, drained well and blotted dry
1/2 teasp ground black pepper
1/2 teasp ground cumin
1/2 teasp ground coriander
1/4 teasp cayenne pepper
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<b>Instructions:</b>
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Preheat oven to 200 degrees C (400 F)
Put spices and chickpeas in a bag and shake.
Spread the chickpeas onto a non-stick baking sheet in one layer.
Bake for about an hour or until crunchy.
Cool and store in an airtight container.
Notes:
* Note that no oil is used in this recipe. Every other recipe I've seen
uses oil with the spices. The only reason I can think of for this is to
get the spices to stick - but if the chickpeas are slightly damp then it
works perfectly without the fat.
* You can use canned chickpeas for this, just wash and drain them first.
* Use any spices that you like, those listed above a just one tasty
combination. A friend suggested tossing chickpeas in honey then baking - I
haven't tried this yet, but sounds interesting - honey and ginger maybe?
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