1 1/2 c Cooked chickpeas -OR-
15 oz Can chickpeas;
- rinsed & drained
2 tb Olive oil
Salt
Roasted chickpeas, called "chichers" in my family, were one of my
grandmother's favorite snacks. When I was a child, my father and I
would go to the Italian market to purchase treats for her. Chichers
were always at the top of the list. Much like roasted peas, a popular
Asian snack food, roasted Chickpeas are crunchy and nut-like and can
be eaten out of hand or used as a salad garnish. We traditionally
enjoy them seasoned only with salt and olive oil, but you can
sprinkle them with your favorite spices, from chili powder to a jerk
spice blend.
Preheat the oven to 400 F. Place the chickpeas and olive oil in a
shallow baking dish large enough to accomodate the chickpeas in a
single layer. Toss gently to coat, then season to taste with salt.
Roast the chickpeas, stirring occasionally, until they begin to brown,
about 30 minutes, or even longer if you prefer them crunchier. Remove
from the oven and allow to cool. Sprinkle with a little more salt, if
desired. Serve at room temperature.
