Ottawa Citizen

Masala Roasted Chick­peas

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Bet you can’t eat just one!

Makes: 8 serv­ings

2 19-oz (540 mL) cans chick­peas 2 tbsp (30 mL) veg­etable oil 1/2 tsp (2 mL) sea salt, or to taste 1 tsp (5 mL) cumin seeds 1 tsp (5 mL) co­rian­der seeds 1/2 tsp (2 mL) fen­nel seeds 1/2 tsp (2 mL) smoked pa­prika 1/2 tsp (2 mL) sweet pa­prika 1/2 tsp (2 mL) ground cin­na­mon 1/4 tsp (1 mL) ground all­spice 1/4 tsp (1 mL) ground gin­ger 1/4 tsp (1 mL) freshly ground black pep­per 1/8 tsp (1/2 mL) cayenne pep­per

1. Heat the oven to 350 F (175 C). Drain the chick­peas and rinse well in a colan­der un­der cold run­ning water. Let the chick­peas drain for 10 min­utes then spread them out on to a kitchen towel to dry fur­ther while you as­sem­ble the spices.

2. Grind the cumin, co­rian­der and fen­nel seeds. Com­bine with the re­main­ing spices.

3. Trans­fer the chick­peas to a large, parch­ment lined, rimmed bak­ing sheet. Toss with the oil, spices, and salt. You can do this a few hours in ad­vance. Cover and re­frig­er­ate. Roast for 30-40 min­utes, shak­ing the bak­ing sheet ev­ery 15 min­utes to re­dis­tribute the chick­peas. When they’re done, the chick­peas should be dry and slightly chewy. But, you can take them out be­fore that time if you would like them softer. Try one af­ter 20 min­utes to see. Re­move from the oven and serve warm.

 ??  ?? Masala roasted chick­peas.
Masala roasted chick­peas.

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