Rosemary, Red Chile and Sea Salt Roasted Chickpeas
User Reviews
5
-
Servings
3 servings
Rosemary, Red Chile and Sea Salt Roasted Chickpeas
Description
Rosemary, Red Chile and Sea Salt Roasted Chickpeas highlight cooked chickpeas roasted in olive oil with freshly chopped rosemary and red chile flakes. The oven roasting creates a crisp outer layer with a creamy inside. Flaky sea salt added at the end balances the flavors and enhances the taste.
The flavor is earthy and herbaceous from rosemary with a mild spicy kick from the chile flakes, while the texture is attractively crunchy on the outside with a tender interior. The roasting process takes about 20 to 25 minutes, during which the chickpeas are occasionally tossed for even browning.
This snack suits those who enjoy savory bites with a touch of spice and herbal notes. It can be served on its own or tossed into salads and grain bowls for added texture. Because the ingredients and method are straightforward, it is easy to prepare and customize by adjusting the spice level or herbs according to preference.
Ingredients
- 1 1/2 cups chickpeas cooked, prepared from dry
- 1 tablespoon olive oil
- 2 teaspoon rosemary chopped, plus more for sprinkling
- red chile flakes crushed, to taste
- sea salt flaky
Instructions
- Preheat an oven to 400°F. Place chickpeas on a rimmed baking sheet, and toss with olive oil, rosemary and couple pinches of red chile flakes and salt. Roast, tossing occasionally, until crispy and golden on the outside and creamy within (about 20 - 25 minutes). Season to taste with additional salt and finish with a sprinkling of chopped rosemary.
User Reviews
Overall Rating
5
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