All you need to do to make simple recipes come out perfect is have the right ingredients and techniques. Here’s one.
Roasted Chickpeas with Rosemary and Sea Salt
2013-11-11 18:18:46
Serves 6
All you need to do to make simple recipes come out perfect is have the right ingredients and techniques. Here's one.
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Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Nutrition Facts
Serving Size
101g
Servings
6
Amount Per Serving
Calories 157
Calories from Fat 43
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 634mg
26%
Total Carbohydrates 22g
7%
Dietary Fiber 0g
1%
Sugars 0g
Protein 7g
Vitamin A
1%
Vitamin C
1%
Calcium
5%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 teaspoon Rosemary, dried
- 1 teaspoon Sea Salt
- 30 oz Canned chickpeas, rinsed and drained
- 1 tablespoon Olive oil
Instructions
- Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper or foil.
- In a small bowl, crush rosemary and salt together between your fingers so that rosemary needles are broken up and dispersed into salt, or use a mortar and pestle. Put chickpeas in a medium bowl. Add olive oil and salt/rosemary mixture and toss by hand until chickpeas are well coated.
- Put chickpeas in a single layer on baking sheet. Bake for 25 minutes, occasionally shaking pan to make sure chickpeas roast evenly. They should be golden brown and fragrant when done. They will be crunchy.
- Remove from oven and let cool before handling, approximately 10 minutes. Serve warm or at room temperature; these are best the day they're made. Store in a covered container at room temperature for up to three days.
Martha's Vineyard Sea Salt https://www.mvseasalt.com/
