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Roasted Chickpeas (watch them fight over it)

March 20, 2013

A few weeks ago, hubs and I went out for a dinner date. We went to Campagnolo (it was divine) and I had my first taste of roasted chickpeas (even more divine). This was one of the best appetizers I’ve ever tasted, and so of course, me being me, I had to try and re-create the taste I’ve been longing for.

Tonight I thought I’d make that attempt. I ended up with a completely different recipe than Campagnolo’s, but hell, this was good too! And not only that, Simone and Giselle literally fought over the bowl of chickpeas when I put them on the table. Just to set the scene: Simone is now 5.5 yrs old, Giselle is 1.5 yrs old. For those of you who know my kids, it won’t surprise you to hear that Giselle won. Actually, they were both winners with their own bowls.

Andrea’s Roast Chickpeas

You can use a can of chickpeas (drained & rinsed) or soak your own over night – whatever you prefer.

Pre-heat oven to 375 degrees.

Allow the chickpeas to dry on a towel while the oven pre-heats. I then lay them on my clay bake; but if you don’t have that, use a cookie sheet lined with parchment paper.

Roast the chickpeas for 45-60 minutes. You want them darkened, but not burnt. Crispy and not chewy.

Remove from oven and toss in a bowl with salt, garlic powder, cumin, and smoked paprika (sorry, no quantities to provide you here – just sprinkle to your liking). To be honest, you can use whatever spices you like – these are what appealed to me after 30 seconds of Pinterest research.  😉

I highly recommend you check out Campagnolo’s chickpeas in person, but if that doesn’t work, have a look at their recipe and try this at home too.

Roasted Chickpeas right out of the oven:

 

 

Roasted Chickpeas

Roasted Chickpeas in salad:

Roasted chickpeas in salad

Roasted chickpeas in salad

 

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