Roasted Rosemary Chickpeas

Rosemary has been hailed since ancient times for its medicinal properties. Some of you know it from our most popular baked good:  Rosemary Thyme Shortbread.  Traditional uses of rosemary include helping alleviate muscle pain, improving memory, boosting the immune and circulatory system, and promoting hair growth. The following recipe may not make your hair grow, but it is super simple, and these chickpeas are always the first to go at any gathering.

For more information about Rosemary google “Rosemary uses and benefits”.  Enjoy!

Ingredients

• 2 15-ounce cans of chickpeas, drained, rinsed, and dried
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons finely chopped fresh rosemary
• 1 tablespoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon black pepper

Method

Preheat oven to 400º. Toss the chickpeas with oil and seasoning. Spread on a large baking sheet and bake, uncovered, for 45 minutes, or until golden brown and crunchy.  Enjoy.

Make Ahead

The chickpeas can be roasted up to 1 day ahead. Cool completely and store in an air-tight container. Can be served at room temperature or briefly reheated, about 5 minutes at 400º.

Notes

Water is the enemy of crunch, so please make sure you remove as much moisture as possible after rinsing the chickpeas. Use paper towels to remove any surface moisture, and if you have time, let them air-dry for 30 minutes before tossing with oil and baking.