Crunchy Roasted Chickpeas (with Pumpkin Pie Spice)
It's December, my favorite month of the year. However, December this year has been quite a rocky month but I believe every cloud has a silver lining. Anyway, I don't want to miss out this month's potluck, so I make Giada's roasted chickpeas and add some pumpkin pie spice (from RawSpiceBar) for extra kicks. :)
Recipe adapted from Giada De Laurentiis' Crispy Chickpeas.
1 can (425g) chickpeas, drained and rinsed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 tablespoon pumpkin pie spice (from RawSpiceBar)
1. Preheat oven to 180°C. Position an oven rack in the center of the oven. Grease a baking dish with vegetable oil.
2. Dry chickpeas thoroughly with kitchen towel. Toss them in a bowl with olive oil to coat. Sprinkle with salt and toss again. Transfer in an even layer to the grease baking dish.
3. Bake for about 30 minutes. Then, shake the dish a bit and resume baking up to 50 minutes to 1 hour. Once done, toss with pumpkin pie spice. Let cool at least 1 hour before serving.
|Ready for some crunchy goodness!|
These crunchy and crispy spiced roasted chickpeas are best munched on with a cuppa of piping hot pumpkin pie spiced coffee while reading a favorite book, without the toddler, of course. Haha. Munching these delicious chickpeas is kinda therapeutic too. Good for me at the moment. :)
I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, IHCC December Potluck!