Tomato and Couscous Salad4 large tomatoes2/3 cup tomato juice2/3 cup couscous2/3 cup boiling water1/3 cup raisinsHandful of basil leaves,...
Pops of flavor
CRISPY ROASTED CHICKPEAS
- 2 15-ounce cans chickpeas
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 2 to 4 teaspoons spices or finely chopped fresh herbs, such as chili powder, curry powder, garam masala, cumin, smoked paprika, rosemary, thyme — or other favorite spices and herbs (see seasoning ideas below)
Heat the oven to 400 degrees.
Rinse and drain the chickpeas.
Pat the chickpeas dry (as dry as possible) with a clean dish towel or paper towels. They should look matte and feel dry to the touch; if you have time, let them air-dry for a few minutes. Remove any chickpea skins that come off while drying, but otherwise don’t worry about them.
Toss the chickpeas with olive oil and salt, coating evenly.
Roast for 20 to 30 minutes, stirring (or shaking the pan) every 10 minutes. A few chickpeas may pop. They’re done when golden brown and slightly darkened, dry and crispy on the outside and soft in the middle.
Sprinkle the spices over the chickpeas and stir to coat evenly. Serve while the chickpeas are still warm and crispy. They will gradually lose their crispiness as they cool, becoming addictively chewy.
CINNAMON SUGAR 1 tablespoon sugar, 1 teaspoon cinnamon
COOL RANCH 1/2 teaspoon each garlic powder, onion powder, dried dill and dried parsley, plus 1/4 teaspoon dried basil (or other herbs of your choice)
SWEET CURRY 2 teaspoons each curry powder and sugar
BARBEQUE 1 teaspoon each garlic powder, onion powder, paprika and sugar, plus 1/2 teaspoon each cumin and chili powder
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