This quick-and-easy garnish would also make a great cocktail snack.
Recipe information
Total Time
55 minutes
Yield
Makes about 1 3/4 cups
Ingredients
3/4 teaspoon cumin seeds
3/4 teaspoon coriander seeds
1 15-to 15 1/2-ounce can chickpeas (garbanzo beans), drained, rinsed, well dried
1 tablespoon extra-virgin olive oil
Pinch of cayenne pepper
Coarse kosher salt
Test-kitchen tip: To make sure the chickpeas get crunchy, it's important to dry them thoroughly. Spreading them out on paper towels works well.
Preparation
Preheat oven to 400°F. Toast cumin seeds and coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Place chickpeas, olive oil, pinch of cayenne, and ground spices in medium bowl. Sprinkle with coarse salt; toss to coat evenly. Transfer to small rimmed baking sheet. Roast in oven until lightly browned and crunchy, stirring occasionally, about 35 minutes. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Reheat in 400°F oven until warm, about 5 minutes, before serving.
