It’s Sunday, and Sunday is a day for short posts and simple food. This is a dish I have been meaning to write about for some time. It is not only delicious, but also easy and flexible. Roasted chickpeas are great for a wide variety of occasions as well. I recently recommended them to a friend as a starter for her anniversary dinner; I had some friends over for dinner last night and served them as a snack with drinks; my mom likes to make them for children who don’t like vegetables. I’m also planning to make them as a pre-dinner nibble for Thanksgiving. See, very versatile. They also make a healthy alternative to the currently popular fried chickpea.
The greatest thing about this dish is that the chickpeas are like a blank canvas. You can give them Middle Eastern flavors with cumin and lemon, or Thanksgiving flavors with thyme and rosemary. By incorporating a few of the ingredients in your other dishes, you can make a subtle and delicious appetizer for any meal. They are also a dish with next to no preparation, or required management. Just toss them in the oven and go back to whatever you were doing. Thus ends my lazy post on lazy food for a lazy Sunday!
1 can chickpeas drained and rinsed
1 tablespoon olive oil
3 cloves garlic unpeeled
1/2 tablespoon cumin
Juice of 1/2 lemon
1 teaspoon salt
Heat oven to 425º. Place chickpeas in an oven proof dish. Drizzle with olive oil, and sprinkle with cumin. Bake for 25 minutes, or until golden and crispy. Sprinkle with lemon juice and salt, and serve immediately!
I adore chickpeas and would love to try these. I've got a question though, what do you do with the unpeeled garlic? I imagine it's roasting along with the chickpeas, but after their done, do you combine them with the lemon juice and salt to use as a "dressing" of some kind?
ReplyDeleteHi Alli! I just use the garlic to infuse the chickpeas as they roast, but you could definitely mash them up afterward and stir them into the chickpeas as well. Let me know how it goes!
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