Spice-Roasted Chickpeas
- 3/4 teaspoon cumin seeds
- 3/4 teaspoon coriander seeds
- 1 15-to 15 1/2-ounce can chickpeas (garbanzo beans), drained, rinsed, well dried
- 1 tablespoon extra-virgin olive oil
- Pinch of cayenne pepper
- Coarse kosher salt
- Test-kitchen tip: To make sure the chickpeas get crunchy, it's important to dry them thoroughly. Spreading them out on paper towels works well.
- Preheat oven to 400u0b0F. 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. 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:
- Reheat in 400u0b0F oven until warm, about 5 minutes, before serving.
cumin seeds, coriander seeds, chickpeas, extravirgin olive oil, cayenne pepper, kosher salt, chickpeas get crunchy
Taken from www.epicurious.com/recipes/food/views/spice-roasted-chickpeas-361269 (may not work)