CRUNCHY SPICED CHICKPEAS

This is a Mediterranean version of Japanese wasabi peas.  Perfect for serving with cocktails.   They are salty, spicy, lemony and loaded with fresh herbs.    My herb garden is lush with these aromatic herbs, a perfect time to make this recipe.  Make a double recipe and store in an airtight container for up to a week.

Makes about 1 1/4 cups – not nearly enough once you start passing them around.

19 oz (540 mL) can chickpeas, rinsed and drained

2 tsp lightly packed minced fresh thyme, divided

2 tsp. lightly packed minced fresh rosemary, divided

2 tsp lightly packed minced fresh sage, divided

1/4 tsp red pepper flakes

1/2  tsp. more or less kosher salt, and a sprinkling of fine sea salt to finish

1/4 tsp freshly ground black pepper

2 tbsp extra-virgin olive oil

1 tsp lightly packed grated lemon zest, preferably organic

Preheat oven to 375 degrees.

Spread the chickpeas on a rimmed baking sheet.  Sprinkle with l tsp thyme, l tsp rosemary, l tsp sage, 1/4 tsp red pepper flakes, the kosher salt , pepper and oil and toss to combine.
Bake for 45 to 50 minutes, stirring every ten minutes.  The chickpeas should be crunchy all the way through.

Toss the warm chickpeas with the remaining herbs and the lemon zest and sprinkle with the sea salt.  Serve warm or at room temperature.    Now pour yourself a glass of chardonnay and start nibbling.

CRUNCHY SPICED CHICKPEAS
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: 1¼ cups
Perfect for serving with cocktails. They are salty, spicy, lemony and loaded with fresh herbs.
Ingredients
  • 19 oz (540 mL) can chickpeas, rinsed and drained
  • 2 tsp lightly packed minced fresh thyme, divided
  • 2 tsp. lightly packed minced fresh rosemary, divided
  • 2 tsp lightly packed minced fresh sage, divided
  • ¼ tsp red pepper flakes
  • ½ tsp. more or less kosher salt, and a sprinkling of fine sea salt to finish
  • ¼ tsp freshly ground black pepper
  • 2 tbsp extra-virgin olive oil
  • 1 tsp lightly packed grated lemon zest, preferably organic
Instructions
  1. Preheat oven to 375 degrees.
  2. Spread the chickpeas on a rimmed baking sheet. Sprinkle with l tsp thyme, l tsp rosemary, l tsp sage, ¼ tsp red pepper flakes, the kosher salt , pepper and oil and toss to combine.
  3. Bake for 45 to 50 minutes, stirring every ten minutes. The chickpeas should be crunchy all the way through.
  4. Toss the warm chickpeas with the remaining herbs and the lemon zest and sprinkle with the sea salt. Serve warm or at room temperature. Now pour yourself a glass of chardonnay and start nibbling.

 

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