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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Roasted Chickpeas Recipe

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This recipe for Roasted Chickpeas is from The Abraham/VerColen Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 15-oz. can chickpeas, rinsed and drained
1 ½ T. olive oil
½ t. paprika
¼ t. salt
¼ t. cayenne pepper
Directions:
Directions:
Preheat oven to 400º. Spread chickpeas on paper towels to dry. Line baking sheet with parchment paper. Put chickpeas in single layer on pan. Drizzle with oil and shake to coat. Bake 30 minutes. Sprinkle with seasonings and stir. Bake another 15-20 minutes until crisp and brown but not burnt.
Personal Notes:
Personal Notes:
These will last 1 week in an airtight container and are a great snack!

 

 

 

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