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Home Cooking 48

Favorite Chickpea Recipe - Here's Mine - What's Yours?

aching | Sep 15, 201111:44 AM

Lately, my husband and I have been completely addicted to this roasted chickpea recipe (adapted from this one:, which was adapted from The Bon Appetit Cookbook). Chickpeas shrink a bit when roasted, and while they don't brown that much, the flavor does somehow get richer and more satisfying.


3 cans (45 oz.) chickpeas, rinsed and drained
2 T. olive oil
2 fresh garlic cloves, minced
Ground chipotle chile
Ground cumin
Sea salt
Ground black pepper
1½-2 cups cherry tomatoes, halved or quartered
¾ cup fresh mint, chopped
1 lemon
¾-1 cup feta, crumbled

• Preheat oven to 400F.
• Place chickpeas in a large mixing bowl.
• Add olive oil, garlic, and chile, cumin, salt, and fresh ground black pepper to taste. Toss thoroughly to combine.
• Spread chickpeas on a roasting pan or large baking dish.
• Roast 15-18 minutes. Remove when they are hot and barely beginning to crisp on top.
• While chickpeas are roasting, combine cherry tomatoes and mint in serving dish.
• Zest and juice the lemon; add to the tomatoes and mint.
• When chickpeas are done roasting, let cool for 5 minutes, then spoon into serving dish.
• Stir in crumbled feta. Season with more salt and fresh ground black pepper if desired.
• Serve warm or at room temperature.

Makes 2 main course or 4 to 6 side servings.

Please share YOUR favorite chickpea recipe!

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