Roasted Spiced Chickpeas
Crispy oven-roasted chickpeas with cumin and chile - an easy, addictive appetizer. Plus a GIVEAWAY of the new Martha Stewart Appetizers cookbook! {CLOSED}
Servings: 6
Ingredients
- ¼ cup extra-virgin olive oil
- 2 cans 15.5 ounces each chickpeas, drained, rinsed and patted dry
- 1 tsp cayenne pepper
- 1 tbsp cumin seeds
- coarse salt
Instructions
- Preheat oven to 450ºF. Pour oil on a rimmed baking sheet, and heat in oven until hot, about 3 minutes.
- Meanwhile, in a large bowl, toss to combine chickpeas, cayenne, and cumin. Season with salt.
- Spread chickpea mixture in a single layer on hot baking sheet. Bake until chickpeas are crisp, stirring halfway through, 10-12 minutes. With slotted spoon, transfer to paper towels to drain and cool slightly before serving.