Roasted Chickpeas

Ingredients:

  2 c  Cooked chickpeas;
       - drained well, blotted dry
1/2 ts Black pepper; ground
1/2 ts Ground cumin
1/2 ts Ground coriander
1/4 ts Cayenne pepper

Preheat oven to 200°C (400°F). Put spices and chickpeas in a bag and
shake. Spread the chickpeas onto a non-stick baking sheet in one
layer. Bake for about 1 hour or until crunchy. Cool and store in an
airtight container.

Notes:

Note that no oil is used in this recipe. Every other recipe I've seen
uses oil with the spices. The only reason I can think of for this is
to get the spices to stick--but if the chickpeas are slightly damp
then it works perfectly without the fat.

You can use canned chickpeas for this, just wash and drain them first.

Use any spices that you like, those listed above a just one tasty
combination. A friend suggested tossing chickpeas in honey then
baking--I haven't tried this yet, but sounds interesting--honey and
ginger maybe?

Posted by: Lesley Cioccarelli, Australia, Feb 5, 1996