Baked Chickpeas With Toasted Walnuts, Rosemary And Chili

• 4 cups cooked chickpeas, well-drained and patted dry
• 1/3 cup olive oil
• 4 cloves garlic, peeled and finely sliced
• 2 large sprigs fresh rosemary, leaves removed from the stems
• 2 cups walnut halves
• 1/2 teaspoon dried chili flakes
• Sea salt flakes

1. Preheat the oven to 400F.
2. Place the chickpeas onto a baking sheet and combine with olive oil, sliced garlic and rosemary leaves.
3. Put the sheet into the oven and bake for approximately 35-40 minutes.
4. On a separate tray, toast the walnuts for 12-15 minutes, or until they are golden.
5. (I recommend setting a timer so that you dont overcook them.)
6. Mix the chickpeas, walnuts and dried chili flakes together, then season with a little sea salt.
7. Serve warm.
8. Once the mix has cooled, store it in an airtight container.
9. It will stay fresh for 3-4 days; I recommend warming it in the oven for 5-10 minutes at 380F before serving.

olive oil, garlic, rosemary, walnut halves, dried chili flakes, salt

Taken from www.foodrepublic.com/recipes/baked-chickpeas-with-toasted-walnuts-rosemary-and-chili-recipe/ (may not work)