Spicy Roast Chick Peas.
Crunchy. Savory. So Satisfying.
And easy. And so frugal, too.
A real crowd-pleaser.
They go SO fast every time I make them!
Chick Peas (already cooked and drained)
Preheat Oven to 200 C
Pour cooked chick peas into a large baking pan (I usually make at least 2 cups of chick peas. Add spices to taste - for 2 cups chick peas I use about 1/2 tsp salt, 1/4 tsp black pepper, 1-2 tsp granulated garlic, and 1/8 tsp ground turmeric. Add 2 tablespoons olive oil. Gently mix the whole thing together till well mixed. Adjust the spices to your liking, use whatever combination of spices you like best. My kids like it this way, so that's what I do.
Place pan in oven and roast till everybody is demanding to know what you're making (check on them every so often, I think mine were in the oven about an hour but I'm drawing a blank on the times now! And my oven is cooking slowly right now. I should get that thermostat checked).
Serve when cool enough to eat. Even my pickiest eater literally gobbles them up!
("This is the only way I'll eat chick peas, and if you make them every day I will eat them every day." - picky eater quote.)