Crispy Chickpeas

eggplant and butternut squash ravioli with crispy ceci

Morrocan spiced, chile spiced, sweet or salty. These chickpeas go well with any salad, side or substitute for the usual rice and/or potatoes.

You can use canned chickpeas, but your best bet will be soaking them yourself to insure maximum crispiness.

2 cups Chickpeas

Olive Oil

Salt & Pepper

Lemon

Put on a baking sheet in the oven (400 degrees F) until golden brown and crispy, about 8 minutes. Add cayenne for heat. Add Cinnamon and sugar for spice. Add dill, rosemary or any combination of your favourite spices to compliment the dish you are about to create.

In the picture above I used the chickpeas as a base for Malloreigh’s ravioli. Weird? I think not. Get creative with your food!

3 thoughts on “Crispy Chickpeas

  1. Meike

    400°F = about 200°C – just did the math and thought I’d share. Making these for dinner right now! =)

  2. Pingback: local recipes

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