Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Source: Better Homes and Gardens

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Credit: Andy Lyons 

Recipe Summary

roast:
40 mins
total:
50 mins
prep:
10 mins
Servings:
9
Yield:
2 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°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).

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  • Meanwhile, in a small bowl combine remaining 2 Tbsp. oil and remaining ingredients. Drizzle over warm beans; toss to coat. Cool.

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°F. Roast 10 minutes or until crisp; cool.

Nutrition Facts

117 calories; fat 6g; saturated fat 1g; carbohydrates 14g; mono fat 4g; poly fat 1g; insoluble fiber 3g; sugars 4g; protein 4g; vitamin a 38.8IU; vitamin c 0.2mg; niacin equivalents 0.1mg; vitamin b6 0.1mg; folate 21.1mcg; sodium 170mg; potassium 59mg; calcium 23mg; iron 0.6mg.
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