i made a carrot ginger soup for my weekly soup exchange and i wanted to include something yummy with the soup, other than my usual parsley or cilantro garnish… and then it hit me.. KAPOW… roasted chickpeas!
it’s the easiest, yummiest add-on ever!
ok, so here we go.
i was pretty generous with my spices, because i wanted my chickpeas to POP with flavour and i used a large can.
- 1 can chickpeas
- 5 tblsp olive oil
- 1 tblsp paprika
- 1 tsp sea salt
- 1 tblsp cumin
- 1 tblsp tumeric
- 1. preheat oven to 425F. drain and rinse chickpeas.
- 2. oil your cookie sheet with olive oil. add chick peas.
- 3. in a separate bowl mix dry spices and sprinkle onto chickpeas. ensure chickpeas are evenly spiced. place in oven. let bake for 15 minutes.
- 5.add to soups, tacos, chili, salads or nibble on their own!
what do you think? they look pretty yummy, right?
i will be sharing my ginger carrot recipe soon, as well!
worth a try, i think! enjoy!