Over the next week, we’ll be putting up recipes for an Ethiopian dinner we are preparing, and, for that dinner, we wanted just a little something for people to snack on while we cook up the injera. Not being Ethiopian, or ever having visited Ethiopia, we turned to the Internet. A quick search turned up this chickpea recipe. We tried it, but it really needed to have a bit more salt, so we modified it into the following.Makes about 2 cups.
- 2 Tbs olive oil
- 1 Tbs ground cumin
- 1 tsp garlic salt
- 1/2 tsp chili powder
- pinch ground black pepper
- pinch red pepper or cayenne
- 1 (15 ounce) can chickpeas, rinsed and drained
We wanted to go with quick and easy for this snack, so we just used a can of chickpeas. If we’d ever get in the habit of making larger batches of beans and freezing them, this wouldn’t happen. But we do what we can do.
Preheat oven to 350°F.
Make coating. In a medium bowl, mix together the olive oil and all the spices.
Stir in chickpeas. Add the chickpeas to the spice mixture and stir until well-coated. Transfer to a baking sheet and spread out into a single layer.
Bake. Place in the oven and bake for 45-60 minutes, or until crunchy and lightly browned. You will need to stir occasionally.
Munch. Once done, transfer to a small bowl and munch away.
These are a pretty good snack. They taste slightly exotic, and it’s a great way to use chickpeas that we would not have thought of ourselves. They should pair nicely with an Ethiopian dinner, so we’ll go with four stars.