Roasted Chickpeas Print
2 cans (19 oz each) chickpeas, drained and rinsed
1/4 cup olive or canola oil
2 tsp ground coriander
2 tsp cinnamon
4 tsp cumin
2 tsp cayenne
4 tsp fine sea salt

Toss evrything together.
Oven roast on a parchment lined cookie sheet for one hour at 350°,
stirring occasionally so that the chickpeas toast evenly.
Cool on tray.
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