Snack Attack: Roasted Chickpeas with Coriander

This is the new house snack here at Chez O.

Roasted Chickpeas with Coriander

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.

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