Double this recipe, because you'll eat them by the handful as they are so addictive. Served over a salad instead of croutons, with cocktails, a bowl on the kitchen counter for that quick nibble - we think you'll fall in love as quickly as we did.
Drain, dried, tossed with a glug of olive oil and roasted in a very hot oven - tossed afterwards with salt and peper or whatever your favorite seasoning, from cajun to middle easter, we hope you try this easy recipe for roasted chickpeas.
Yield 2 cups
Time 30 minutes
2 15-ounce cans of chickpeas (garbanzo beans)
2 tablespoons olive oil
1 1/2 teaspoon Taste#5 Vegetarian paste (optional)
Kosher salt and freshly ground pepper
After they've come from the oven, if you used Taste#5 Vegetarian paste you only need to season with salt and pepper and maybe a little cayenne if you like
Preheat the oven to 400˚ / Gas Mark 6
If using a cast iron skillet, place it in the oven to heat while your oven is coming to temperature.
Open the cans, drain and rinse the chickpeas completely under running water. Using paper towels or a kitchen towel, dry the chickpeas until there is no visible moisture remaining. Even spread them on a plate or shallow pan and allow to air-dry for a few moments.
If using Taste#5 paste, whisk it together with the olive oil. In a medium bowl, toss the well dried chickpeas until they are well coated with the oil.
Remove heated skillet from the oven and add the chickpeas. Shake a bit to allow them to be spread evenly across the bottom of the pan or across a rimmed baking sheet.
Roast in the oven for 20 -30 minutes. Shake or stir them about every 10 minutes. They are done when they've turned golden in color and appear slightly darker, dry and crispy.
Remove and toss with your seasoning of choice and maybe a little flaky finishing salt.
Serve while warm. They are just as good as they cool, if they last that long.
We suggest 1-2 teaspoons of your choice of spices from Taste #5 Rush, zatar, curry powder, chili powder, smoked paprika, cumin, fresh or dried rosemary or thyme.