CRISPY CHICK­PEAS

AC­TIVE 5 MIN. TO­TAL 40 MIN. MAKES ABOUT 1½ CUPS

Prevention (USA) - - FOOD -

Heat oven to 425°F. Rinse one 15-oz can low-sodium chick­peas and pat very dry with pa­per tow­els, dis­card­ing any loose skins. On a small rimmed bak­ing sheet, toss chick­peas with 1Tbsp olive oil and spices (see be­low for our fa­vorites). Roast un­til crisp, 35 to 40 min­utes. If not eat­ing im­me­di­ately, let cool com­pletely, then store in an air­tight con­tainer up to 1 week.To re-crisp, heat at 425°F 8 min­utes.

CHAI SPICE

½ tsp ground cin­na­mon ½ tsp ground car­damom ¼ tsp ground ginger ¼ tsp ground nut­meg ¼ tsp black pep­per ¼ tsp kosher salt NU­TRI­TION (per ¼ cup): 80 cal, 3 g pro, 10 g carb, 3 g fiber, 1.5 g sug­ars (0 g added sug­ars), 3.5 g fat (0.5 g sat fat), 0 mg chol, 125 mg sodium

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