Ingredients
-
2 540-mL cans
chickpeas
-
1/4 cup
olive oil
-
1/4 tsp
salt
-
1/4 tsp
coriander
-
1/4 tsp
cumin
-
1/4 tsp
ground
ginger
-
1/4 tsp
pepper
-
1/8 tsp
cayenne pepper
Instructions
- POSITION oven racks in centre and lower third of oven. Preheat to 400F. Drain and rinse chickpeas. Pat dry with paper towel. Toss with olive oil, then divide between 2 large rimmed baking sheets. Spread out in one layer, keeping them all separate. Roast, gently shaking and rotating sheets halfway through, until golden and crisp, 40 to 45 min. Combine salt, ground coriander, cumin, ginger and pepper in a medium bowl. Stir in up to 1/8 tsp cayenne pepper. Stir warm chickpeas into spice mixture and toss to coat.
Serve with
A fragrant mug of chai-steeped hot toddy.
