Roasted Chickpeas

By Sarah-Lyn

Ingredients

• 1 can Chickpeas or Garbanzo
• Oil (Extra Virgin Olive or Sunflower is fine)
• 3 large Garlic Cloves
• Sea salt
• Freshly Ground Black Pepper
• Ground Galangal
• Ground Turmeric
• Ground Cinnamon
• Lemon Juice

Preparation

Step 1

1. Heat a few tablespoons of extra virgin olive oil in a pan and mince 3 large cloves of garlic and sauté at a medium heat.

2. Add the drained, washed, dried, and de-skinned (just remove the loose skins) can of chickpeas, season with sea salt and freshly ground black pepper and fry gently stirring frequently for about 5 or so minutes.

3. Transfer to a baking tray and place in the top of a preheated oven (220C) for 20 minutes. Tossing them around twice during that time:

1st toss after 5-7 minutes, season liberally with ground galangal, a little less ground turmeric and a light dusting of cinnamon, and a generous amount of sea salt and freshly ground black pepper.

2nd toss after another 7 or so minutes, season again as above and drizzle lemon juice all over.
Return to the oven for another 5 – 10 minutes.