tag:blogger.com,1999:blog-189376520673291654.post383564490320992345..comments2023-03-30T04:10:13.669-04:00Comments on Ten dinners?: Jhttp://www.blogger.com/profile/10687983572994675663noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-189376520673291654.post-87619890928946962402009-02-19T22:00:00.000-05:002009-02-19T22:00:00.000-05:00Spicy Toasted Chickpeas – J & M (inspired by V...Spicy Toasted Chickpeas – J & M (inspired by Vinology restaurant in Ann Arbor)<BR/>Makes 1 can of chickpeas, doubles (or more) well<BR/><BR/>1 can chickpeas, rinsed and drained<BR/>1 ½ T olive oil (not extra-virgin)<BR/>½ t kosher salt (scant)<BR/>½ t black pepper<BR/>½ t ground cumin<BR/>¼ t cayenne (scant)<BR/><BR/>Moist version:<BR/>Preheat oven to 400 degrees. Toss all ingredients on a jelly roll pan covered with aluminum foil. Roast for 20 minutes. Toss well and serve.<BR/><BR/>Yummy as a snack or tossed into salad.<BR/><BR/>Dry version:<BR/>Preheat oven to 400 degrees. Spin chickpeas in a salad spinner to dry more thoroughly. Roast dry on a jelly roll pan covered with aluminum foil for 10-20 minutes (depending on how dry you prefer – 20 will lead to crispy chickpeas). Toss with oil and seasonings on pan. Roast for an additional 20 minutes. Toss again and serve.<BR/><BR/>The perfect cocktail party food.Jhttps://www.blogger.com/profile/10687983572994675663noreply@blogger.com