|Cook Time||25 minutes|
Culinate editor’s note: I like a combination of ground cumin and smoked Spanish paprika with salt and black pepper (see Introduction, below). These are best eaten shortly after they are made.
Roasting cooked chickpeas in a little oil — first briefly on the stove and later in the oven — leaves their insides tender while adding crunch to their exterior; they make both a great side dish and a perfect snack.
After you take them out of the oven, try dusting with a little chile powder, curry powder, or other spice mixture, or drizzle with a little extra-virgin olive oil, some lemon juice, and a lot of black pepper.
|3||Tbsp. extra-virgin olive or neutral oil, like grapeseed or corn|
|2||cups cooked or canned chickpeas, drained until as dry as possible|
|1||Tbsp. minced garlic|
|~||Salt and freshly ground black pepper|
Great party food: Replace 1 cup of chickpeas with 1 cup shelled pistachios.
This content is from the book How to Cook Everything Vegetarian by Mark Bittman.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry