Spice-Roasted Chickpeas

Ingredients

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Coriander seed

  Spices

  ¾ tsp or 1g

• Cumin

  Spices, cumin seed

  ¾ tsp, whole or 2g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt

  15 oz or 425g

• Salt

  Table

  1 dash or 0.4g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Rinse, drain and dry chickpeas (Full recipe uses one 15 ounce can of chickpeas).
2. Preheat oven to 400F. Toast cumin seeds and coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground.
3. Place chickpeas, olive oil, pinch of cayenne, and ground spices in medium bowl. Sprinkle with coarse salt; toss to coat evenly. Transfer to small rimmed baking sheet. Roast in oven until lightly browned and crunchy, stirring occasionally, about 35 minutes. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Reheat in 400F oven until warm, about 5 minutes, before serving.

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