Rosemary-Roasted Chickpeas

These sweet, but not sticky chickpeas boast fresh rosemary and cayenne pepper.

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  • Makes: 9 servings
  • Serving Size: 1/4 cup
  • Makes: 2 1/4 cups
  • Prep: 10 mins
  • Roast: 40 mins 425°F

Rosemary-Roasted Chickpeas

Directions

  1. Preheat oven to 425 degrees F. In a 15x10-inch baking pan combine garbanzo beans and 1 Tbsp. of the oil. Roast 40 minutes or until brown and crisp, stirring every 10 minutes (beans may burst and pop during roasting).
  2. Meanwhile, in a small bowl combine remaining 2 Tbsp. oil and remaining ingredients. Drizzle over warm beans; toss to coat. Cool.

From the Test Kitchen

To Store

Store in an airtight container in refrigerator up to 3 days or freeze up to 3 months. To serve, preheat oven to 350 degrees F. Roast 10 minutes or until crisp; cool.

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Nutrition Facts (Rosemary-Roasted Chickpeas)

  • Per serving:
  • 117 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 0 mg chol. ,
  • 170 mg sodium ,
  • 14 g carb. ,
  • 3 g fiber ,
  • 4 g sugar ,
  • 4 g pro.
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