Roasted Chickpeas with Garlic and Sage Recipe Video
Roasted and crunchy, savory chickpeas make a wonderful nutty treat.
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings1
Ingredients
2 Cups ( or 15 ½ oz can) chickpeas, rinsed and drained
2-3 T olive oil
3 +cloves garlic, whole not peeled (optional 2-3 cloves minced)
3-4 sage leaves
Salt and pepper
Directions
In a cast iron skillet, heat the oil. Add the chickpeas and the garlic, and sauté for about a minute or two. Be sure the beans are well coated, then add the sage and remove from the stove. Place the pan into the oven, and give the pan a shake every so often. Cook until the chickpeas begin to turn brown, this takes about 15-20 minutes or so. Remove from the oven and set aside to cool a bit.
At this point you can sprinkle with a little additional olive oil or your favorite spice. For example chipotle pepper or powder, curry, cumin basically whatever you like. I usually just stick with a little kosher salt. A tiny squeeze of fresh lemon is nice addition.
Alternatively, you can skip heating the oil and chickpeas and combine all the ingredients in a bowl before roasting.
At this point you can sprinkle with a little additional olive oil or your favorite spice. For example chipotle pepper or powder, curry, cumin basically whatever you like. I usually just stick with a little kosher salt. A tiny squeeze of fresh lemon is nice addition.
Alternatively, you can skip heating the oil and chickpeas and combine all the ingredients in a bowl before roasting.
Comments
Comments: 2 |
Add a Comment
shantihhh says :
I love chickpeas/channa dahl/ceci beans, or whatever you want call them. I love the fresh ones, next is dry which is SOOOO much better than the canned ones-no tinny flavour. They cook quickly so why not use the dry ones? I know just open the can, but once you taste them dry-soaked-cooked you'll rarely be tempted to use canned again.
BTW I love this recipe-I did spice it up with some garam masala and Kashmiri mirch yummy and toasty, and yes the perfect snack with wine or your beverage of choice.
Posted on: 18 September 2007 - 11:37pm
