Chickpeas are pretty well neglected here in Scotland. I use quite a lot of the dried variety for soups, stews etc. This snack makes a pleasant change from the usual nuts etc and is a big hit with Hubby and friends, in fact they are really disappointed when I haven't done any. I haven't got a "sweet tooth" but I really like them with cinnamon and brown sugar.
Ingredients: 1/4 cup extra-virgin olive oil 1 teaspoon cayenne pepper dash of coarse salt 2 cans (15.5 ounces each) low sodium chickpeas, rinsed, drained, and patted dry 1 tablespoon cumin seed Instructions:
1. Preheat oven to 450 degrees. Pour olive oil on a rimmed baking sheet and place in oven until oil is hot, 3 minutes. 2. In a medium bowl, combine chickpeas, cayenne pepper, and cumin seed. Season with salt and toss to combine. 3. Place chickpea mixture on hot baking sheet and spread in a single layer. 4. Bake until chickpeas are crisp, 10 to 12 minutes. 5. With a slotted spoon, transfer to paper towels and let cool slightly. Serve warm.
Other popular ways to flavour roasted chickpeas is a chipotle blend (cumin, chili powder, lime juice), curry seasoning, or—to keep things simple—just the classic salt and pepper. You can also do sweet variations, such as cinnamon and sugar chickpeas, or pumpkin pie-spiced roasted chickpeas.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!