Kitchen Gear
- Can opener
- Colander or strainer
- Paper towels
- Measuring spoons
- Rimmed baking sheet
- Zester or grater
- Heatproof spatula
- Pot holders or oven mitts
Ingredients
- 1 can of 15-ounce chickpeas (drained and rinsed)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 2 teaspoons chopped fresh rosemary (or 1 teaspoon dried)
- 1/2 tablespoon grated lemon zest
- 1/4 teaspoon salt
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Serves: 4
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Instructions
Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.
- Turn the oven on and set it to 400 degrees.
- Put a double layer of paper towels on the countertop and add the chickpeas. Roll them around to dry them.
- Put the chickpeas and oil on the baking sheet and shake the pan to roll the chickpeas around and coat them with the oil.
- Put the baking sheet in the oven. Bake until the chickpeas are crunchy and golden brown, 40–50 minutes, stirring halfway through to make sure they cook evenly.
- Remove the chickpeas from the oven. While they’re still hot, carefully sprinkle on the rosemary, lemon zest, and salt and mix well. Eat them right away or store them in a covered container for up to 1 day.
Notes
Leave out the rosemary and lemon (but keep the garlic powder!) and try seasoning the chickpeas with one of the following:
- 1 teaspoon curry powder
- 1 teaspoon soy sauce and 1/2 teaspoon toasted sesame oil
- Grated zest of 1 lime and 2 tablespoons finely chopped cilantro
- 1 teaspoon chili powder