Roasted Chickpeas with Garlic and SageBy Toni Fiore • Apr 9th, 2007 • Category: Light Bites, Potatoes, Grains, and Beans Print
Roasted Chickpeas with Garlic and Sage
Roasted and crunchy, savory chickpeas make a wonderful nutty treat. This recipe is a perfect blend of textures and flavors. Have these on hand during cocktail hour, for picnic snacks, or dropped into a salad. The roasted garlic and toasty sage are equally delicious. So, for a change, when you think nuts, think chickpeas!
2 c. (or 2 15 oz. cans) chickpeas, rinsed and drained
2-3 T. olive oil
3 cloves garlic, whole not peeled (optional 2-3 cloves minced)
3-4 (or more) sage leaves
Salt and pepper
Preheat the oven to 425.
In a cast iron skillet, heat the oil. Add the chickpeas and the garlic, and sauté for a minute or two. Be sure the beans are well coated with the oil, then add the sage, and remove the pan from the stove.
Place the skillet in the oven and roast, giving it a shake every so often. Roast until the chickpeas begin to turn brown, about 15-20 minutes, or longer, depending upon your oven. Remove the pan from the oven and set aside to cool a bit.
When the chickpeas are still hot, you can sprinkle with a little additional olive oil or your favorite spice. I like chipotle or curry powder, but basically whatever you like will work. I usually just stick with a little kosher salt. A tiny squeeze of fresh lemon is also a nice addition.
Toni Fiore is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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