Servings:4Yield:4 servings, 1/ cup eachJump to Nutrition Facts
Servings:4Yield:4 servings, 1/ cup each
Servings:4
Servings:
4
Yield:4 servings, 1/ cup each
Yield:
4 servings, 1/ cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 15-ounce can chickpeas, rinsed1tablespoonextra-virgin olive oil2teaspoonsground cumin1teaspoondried marjoram¼teaspoonground allspice¼teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
1 15-ounce can chickpeas, rinsed
1tablespoonextra-virgin olive oil
2teaspoonsground cumin
1teaspoondried marjoram
¼teaspoonground allspice
¼teaspoonsalt
DirectionsPosition rack in upper third of oven; preheat to 450 degrees F.Blot chickpeas dry and toss in a bowl with oil, cumin, marjoram, allspice and salt. Spread on a rimmed baking sheet. Bake, stirring once or twice, until browned and crunchy, 25 to 30 minutes. Let cool on the baking sheet for 15 minutes.TipsMake Ahead Tip: Cover and store at room temperature for up to 2 days.Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.Originally appeared: EatingWell Magazine, September/October 2009
Directions
Position rack in upper third of oven; preheat to 450 degrees F.Blot chickpeas dry and toss in a bowl with oil, cumin, marjoram, allspice and salt. Spread on a rimmed baking sheet. Bake, stirring once or twice, until browned and crunchy, 25 to 30 minutes. Let cool on the baking sheet for 15 minutes.TipsMake Ahead Tip: Cover and store at room temperature for up to 2 days.Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Position rack in upper third of oven; preheat to 450 degrees F.
Blot chickpeas dry and toss in a bowl with oil, cumin, marjoram, allspice and salt. Spread on a rimmed baking sheet. Bake, stirring once or twice, until browned and crunchy, 25 to 30 minutes. Let cool on the baking sheet for 15 minutes.
Tips
Make Ahead Tip: Cover and store at room temperature for up to 2 days.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Originally appeared: EatingWell Magazine, September/October 2009
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Nutrition Facts(per serving)131Calories5gFat19gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
