Crispy Roasted Chick Peas

By LynnWelch

Ingredients

• 2 cans (15 ounces each) chick peas, rinsed and drained
• 2 Tablespoons plus 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon coarse sea salt
• 1/4 teaspoon ground black pepper
• 1 Tablespoon fennel seeds
• 1 Tablespoon chopped fresh rosemary

Details

Servings 2
Adapted from holiday.bedbathandbeyond.com

Preparation

Step 1

Instructions:

Meanwhile, preheat oven to 400°F.

Line a large rimmed baking sheet with paper towels.

Spread the chick peas on top and let them dry for 15 minutes.

Remove paper towels from underneath chick peas.

Pat the chick peas dry with additional towels and discard any loose skins.

Drizzle chick peas with 2 Tablespoons of the olive oil and sprinkle with salt and pepper.

Toss to coat and spread out on baking sheet.

Roast 20 minutes, tossing once.

Remove from oven and drizzle with remaining olive oil.

Sprinkle with fennel seeds and rosemary; toss.

Roast 12 to 18 minutes, stirring once until dried, golden and crisp.

Let cool completely on the baking sheet on a wire rack.

To serve, transfer to a bowl and sprinkle with the seeds and rosemary remaining on bottom of pan.

Sprinkle with additional sea salt if desired.

Be sure to store any leftovers in an airtight container so they keep crisp.