Baked Chickpeas With Toasted Walnuts, Rosemary And Chili Recipe
We may receive a commission on purchases made from links.
You want good food and you want it fast. You're in luck, because we just picked up a copy of chef and TV personality Jason Roberts's new book, Good Food — Fast! Whether the goodness you crave is gluten-free, vegetarian, vegan, or protein-heavy, if it makes you feel good, there's a recipe for it in here. Get ready for a full-blown chickpea addiction.
A good friend of mine makes the most amazing hummus at his VB3 Restaurant & Bar in Jersey City, and he sprinkles chickpeas roasted with garlic and rosemary on top of it. They are addictive — nearly to die for — and make for a delicious and nourishing snack. Every now and then I will soak a bag of chickpeas overnight and cook them the next day. If you don't have time for that, canned chickpeas will do.
Baked Chickpeas With Toasted Walnuts, Rosemary And Chili Recipe
Ingredients
- 4 cups cooked chickpeas
- 1/3 cup olive oil
- 4 cloves garlic
- 2 large sprigs fresh rosemary
- 2 cups walnut halves
- 1/2 teaspoon dried chili flakes
- Sea salt flakes
Directions
- Preheat the oven to 400°F.
- Place the chickpeas onto a baking sheet and combine with olive oil, sliced garlic and rosemary leaves.
- Put the sheet into the oven and bake for approximately 35-40 minutes.
- On a separate tray, toast the walnuts for 12-15 minutes, or until they are golden. (I recommend setting a timer so that you don’t overcook them.)
- Mix the chickpeas, walnuts and dried chili flakes together, then season with a little sea salt.
- Serve warm.
- Once the mix has cooled, store it in an airtight container. It will stay fresh for 3-4 days; I recommend warming it in the oven for 5-10 minutes at 380°F before serving.
- Chickpea Fries Recipe
- Crispy Chickpea Cakes Recipe
- Garlic And Jalapeño Hummus Recipe