Friday, May 30, 2008

Roasted Chickpea Nuts

1 1/2 cups cooked chickpeas, or 1 15-ounce can, drained and rinsed
2 tablespoon canola or coconut oil
1 tablespoon fresh lemon juice
1 tablespoon minced peeled ginger
generous sprinkle of cayenne

Preheat the oven to 375 F. In a medium bowl, toss the chickpeas with the oil, a sprinkle of salt, and the lemon juice, ginger, and cayenne. Spread on a parchment-covered baking sheet and roast for about 45 minutes, stirring 2-3 times, until the chickpeas are shrunken and browned. They can be eaten hot, warm, or ate room temperature. If you make them in advance, put them in a baking dish and reheat before serving.

recipe from: The Voluptuous Vegan

1 comment:

lmv said...

love this recipe, and enjoying the blog.