This is the new house snack here at Chez O.
Upside: Delicious. Only 4 ingredients. And not peanuts, which I always feel are unsafe for about fifty percent of the people I know.
Downside: long oven time. So delicious that a batch doesn’t last long.
Roasted Chickpeas with Coriander
- 2 cans chickpeas, drained
- olive oil
- salt (I used Penzey’s Grey Sea Salt, since it’s a finishing touch), to taste
- ground coriander, to taste
After draining the chickpeas, let them dry on paper towels for about fifteen minutes. Toss with olive oil and pop into a preheated 400 degree oven for 45 minutes, give or take a few. Let cool slightly, and toss with salt and coriander. Serve warm or at room temperature.
Great with beer.