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THE ENTERTAINING ISSUE - November December Issue 2018

Roasted Spiced Chickpeas

March/April 2015

From Laura Di Lembo

Lest you think that the canned chickpea has been ignored or disrespected, rest assured that it has its role too. Not only is it a worthy substitute in the hummus and salad recipes, it also stands proudly when roasted until hot and crispy. For a truly memorable beer snack, or as a garnish to a green salad, try tossing chickpeas in the oven with a splash of oil and some spice. Adapted from a Bobby Flay recipe.

1 15-oz. can chickpeas, drained and rinsed

1 T. canola oil

2 large pinches of kosher salt

1/2 t. each ground cinnamon and smoked paprika

1/4 t. cayenne pepper

1 T. liquid honey

Preheat the oven to 375°F. Spread the chickpeas out on paper towels to dry. In a medium bowl, combine the chickpeas, oil and salt and stir to coat. Place the chickpeas on a baking sheet in an even layer and roast for 20 minutes. Put the bowl aside, no need to wash it yet. Shake the pan in the oven carefully and roast chickpeas for another 20 minutes. Remove the pan from the oven and let chickpeas cool for a moment.

Stir together the cinnamon, smoked paprika, cayenne pepper and honey in the reserved bowl then add the roasted chickpeas and toss to coat. Return the chickpeas to the baking sheet and continue roasting until golden brown and crispy, about 10 minutes longer. Serve warm from the oven. Makes 2 cups.

Appetizers, Starters and Breakfasts