Spicy Roasted Chick -Peas

According to the wikipedia, the name "chickpea" derives eventually from the Latin name cicer through the French chiche. The name Cicero is derived from this plant. "Garbanzo" is from the Spanish language. It is also called chana dhal.

This recipe is one of my husband’s favorite. This recipe came to my mind after meena reminding me about her “From My Rasoi” event from Hooked-on-Heat blog. I thought this recipe would be perfect since it is spicy and it’s a good snack for the winter. The roasted chickpeas can be stored and kept in a container. I do this snack often in more quantity. The roasted chickpeas cost about 3 dollars in the Indian stores. This recipe goes for meena for her event..

Ingredients:

• 1 can chick- peas
• 3 tsp olive oil or (regular oil)
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp chili powder (to taste)
• 1 Lime cut into wedges

Method:

1. Preheat oven to 400F. Rinse and drain the chick- peas thoroughly in colander under plenty of running water. Shake until fairly dry. You can use the normal dry chickpeas too. Soak chickpeas overnight and cook them in microwave for about 10 mins. The chickpeas should not be over cooked. Dry the chickpeas in a cloth or paper towel. Do not pressure cook the chickpeas.
2. Combine chickpeas, olive oil or (regular oil) salt, black pepper and chili powder in a large baking pan that will hold chickpeas in single layer.
3. Bake 15minutes or until chick peas begin to brown, shaking pan twice to brown evenly.
4. Remove pan and season with chili powder, black pepper and salt for taste. Bake on additional 5 minutes until dark golden red.

Serve with lime wedges.