Recipe from How to Cook Everything.
Makes: 4 servings
Time: Less than 30 minutes with cooked chickpeas
When you cook chickpeas long enough, whether on the stovetop or in the oven, their exterior becomes crisp. These are equally good as a side dish or finger food.
3 tablespoons olive or neutral oil, like grapeseed or corn
2 cups well-drained cooked or canned chickpeas
1 tablespoon minced garlic
Salt and freshly ground black pepper
1 tablespoon curry powder or other spice blend (optional)
Freshly squeezed lemon juice, to taste (optional)
1. Heat the oven to 400°F. Put the oil in a large oven- proof skillet or a roasting pan large enough to hold the chickpeas in one layer and turn the heat to medium. When hot, add the chickpeas, garlic, and some salt and pepper. Shake the pan so that all the chickpeas are well coated with oil and are sitting in one layer. Put the skillet or pan in the oven.
2. Roast, shaking the pan occasionally, until the chickpeas begin to brown, 15 or 20 minutes. Remove from the oven and cool slightly. If you like, sprinkle with the spice blend or more salt and pepper or simply with a little more oil and some freshly squeezed lemon juice. Serve hot or at room temperature.
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