Ingredients
Servings:
- 2 15 oz cans chickpeas rinsed and drained
- 3 tbsp canola oil
- black pepper freshly ground – about 8 twists of the pepper mill
Instructions
-
Preheat oven to 400˚F (200˚C).
-
Dry excess moisture from chickpeas using paper towel. Combine chickpeas, canola oil and spices in medium bowl. Stir and spread onto parchment paper cookie sheet.
-
Roast for 30 minutes in oven. Stir. Roast another 20 minutes, stirring every 5 minutes. Cool completely before storing in an airtight container.
Let's Get Cooking!
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