Introduction: Roasted Chickpeas With Rosemary
I found this recipe in a cookbook I had called Cook Yourself Thin by Lauren Deen and I have to say, they are quite tasty. A really good alternative to fattening nuts when you want a crunchy snack, and very versatile. I like to put a bowl out during football games and at really any party. You can change up the seasonings anyway you like, not bad for a snack that costs about 25 cents per serving.
The ingredients are pretty simple:
2 Cans of Chickpeas ( also called Garbanzo Beans)
2 T. Olive Oil
Salt and Pepper
1 T. chopped Rosemary
2 T. Freshly grated Parmesan
First, Preheat your oven to 400 degrees.
Drain and rinse your chickpeas, then gently rub them in your fingers to remove the skins and discard. This is somewhat tedious, so get your kids to do it
Dry the chickpeas on paper towels.
Toss them with Olive oil, salt and pepper and bake for 30 minutes, shaking the pan halfway through.
Then take them out and sprinkle the rosemary on top. Bake for another 8-10 minutes. They should come out looking toasted and golden brown.
Transfer them to a large bowl and top with parmesan cheese.
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