22 November 2014

roasted snack

I've had a can of chickpeas sitting in the cupboard for ages. Never think what to do with it. The other day came across a recipe for roasting them, using paprika, cinnamon or coriander for flavor. Rummaging through my spice cupboard for something else, I found I still have a little jar of cilantro seed from my old garden. So I ground up the seed
and roasted the chickpeas. It's simple- toss in olive oil and roast for forty minutes, toss again with salt and chosen spice. I think next time I'll try it with paprika. My youngest calls them "crunchy peas". She's not so enthusiastic about the flavor, but my older daughter likes them.

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