Quick And Easy Oven Roasted Chickpeas
A quick NOT recipe in between my Dacquoise challenge. It is simple and delicious, filling and there is no meat involved. I used canned chickpeas (drained) because it’s all about keeping it simple. This takes about 20 minutes in the oven and you are ready to eat. I recommend mixing the chickpeas with everything a few hours ahead and let them marinate, overnight would work as well, they will be even more tasty. I used what I had on hand to make this and it turned out great. Served simply with some greek yogurt mixed with fresh diced cucumber and dried mint makes a nourishing and super tasty meal.
Roasted Chickpeas
serves 2-3
1 15 oz can of chickpeas rinsed and drained
approximately 10 cherry or baby heirloom tomatoes washed and cut in half
1 shallot peeled and diced
pine nuts a handful or about a scant 1/2 cup
olive oil
approximately 1-2 tbs harissa
dried mint (didn’t measure)
fresh parsley chopped (if I had to guess about 1/4 cup)
1 clove garlic minced or a couple of shakes of garlic powder
salt and pepper
Put everything in a bowl, mix it so it’s combined. Cover and refrigerate for about 2 hours or overnight. Pre heat oven to 375 and line a small sheet pan with parchment. Pour the chickpea mixture on the parchment and roast in the oven for about 20 minutes or until the tomatoes are soft and chickpeas are lightly browned.
Serve with greek yogurt mixed with chopped cucumber and dried mint.
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