Roasted Chickpeas
Julie Regh, summer 2012
1 can of garbanzo beans, drained but not rinsed
1/4 teaspoon cumin
1/2 teaspoon garlic powder
salt and pepper, to taste
little but of olive oil
Preheat oven to 400.
Lay chickpeas on a paper towel. Take a second paper towel and put it directly on top of the first one. Gently roll the top towel over the chickpeas. Lift towel, set aside and begin to take off the little skins from the chickpeas. It's OK if you don't get all the little skins - it's tedious work.
Drizzle a little olive oil on a baking sheet. Line chickpeas on baking sheet, in one even layer. Flavor with seasonings. Gently roll (clean!) hands over the chickpeas to even coat them in all the ingredients.
Bake for 30 minutes. At 15 minutes or so, open the oven and scoot the chickpeas around with a spatula.
Let them cool for a minute before transferring them to a bowl and then putting them out for all to enjoy!
1/4 teaspoon cumin
1/2 teaspoon garlic powder
salt and pepper, to taste
little but of olive oil
Preheat oven to 400.
Lay chickpeas on a paper towel. Take a second paper towel and put it directly on top of the first one. Gently roll the top towel over the chickpeas. Lift towel, set aside and begin to take off the little skins from the chickpeas. It's OK if you don't get all the little skins - it's tedious work.
Drizzle a little olive oil on a baking sheet. Line chickpeas on baking sheet, in one even layer. Flavor with seasonings. Gently roll (clean!) hands over the chickpeas to even coat them in all the ingredients.
Bake for 30 minutes. At 15 minutes or so, open the oven and scoot the chickpeas around with a spatula.
Let them cool for a minute before transferring them to a bowl and then putting them out for all to enjoy!