RCP: (If you can call it that.) Toasted Chickpeas.
Posted: Mon Nov 13, 2006 11:46 am
Andrea Immer suggested this tasty side dish -- lots of protein and adds a nice touch to a favorite vegetable -- one we also like right out of the can.
Toasted Chickpeas
One 15-ounce can chickpeas, drained and rinsed
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped rosemary
Kosher salt
Ground black pepper
Preheat the oven to 475 degrees. Combine the chickpeas, olive oil, rosemary, and salt and pepper in a medium bowl and toss to coat.
Spread the chickpeas out in one layer onto a rimmed baking sheet and bake, stirring occasionally, until browned and crispy, 15 to 20 minutes.
Transfer the warm chickpeas to a bowl or plate and serve immediately.
Great finger food, and goes well with Ribera del Duero or other smoky red wines.
[This one will fingerprint my O glasses, that's for sure!]
Toasted Chickpeas
One 15-ounce can chickpeas, drained and rinsed
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped rosemary
Kosher salt
Ground black pepper
Preheat the oven to 475 degrees. Combine the chickpeas, olive oil, rosemary, and salt and pepper in a medium bowl and toss to coat.
Spread the chickpeas out in one layer onto a rimmed baking sheet and bake, stirring occasionally, until browned and crispy, 15 to 20 minutes.
Transfer the warm chickpeas to a bowl or plate and serve immediately.
Great finger food, and goes well with Ribera del Duero or other smoky red wines.
[This one will fingerprint my O glasses, that's for sure!]