Recipe information
Total Time
55 minutes
Yield
Makes about 1 3/4 cups Servings
Ingredients
3
/4 teaspoon cumin seeds
3
/4 teaspoon coriander seeds
1
15- to 151/2-ounce can chickpeas (garbanzo beans), drained, rinsed, well dried
1
tablespoon extra-virgin olive oil
Pinch of cayenne pepper
Coarse kosher salt
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Preparation
Preheat oven to 400°F. Toast cumin seeds and coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Place chickpeas, olive oil, pinch of cayenne, and ground spices in medium bowl. Sprinkle with coarse salt; toss to coat evenly. Transfer to small rimmed baking sheet. Roast in oven until lightly browned and crunchy, stirring occasionally, about 35 minutes. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature. Reheat in 400°F oven until warm, about 5 minutes, before serving.
Nutrition Per Serving
One serving (1/4 cup) contains: Calories (kcal) 82.3 %Calories from Fat 28.1 Fat (g) 2.6 Saturated Fat (g) 0.3 Cholesterol (mg) 0 Carbohydrates (g) 11.3 Dietary Fiber (g) 2.5 Total Sugars (g) 0.5 Net Carbs (g) 8.8 Protein (g) 3.4 Sodium (mg) 14.9