Roasted Chickpeas

As promised, here's my new favorite EASY recipe. 

I've had this over barley pilaf (a recipe for another day), salad, or with some plain yogurt. It's good for a snack or as part of a larger meal.

Roasted Chickpeas 

(credit for this goes to Mark Bittman's "How to Cook Everything Vegetarian" cookbook)

3 Tbsp. extra virgin olive or neutral oil, like grapeseed or corn

2 cups cooked or canned chickpeas, drained until as dry as possible

1 Tbsp. minced garlic

Salt & freshly ground black pepper

Preheat the oven to 400 degrees. Put the oil in a large ovenproof skillet or a roasting pan large enough to hold the chickpeas in on layer and put on the stove over medium heat. When hot, add the chickpeas and garlic and sprinkle with salt and pepper. Shake the pan so that all the chickpeas are well coated with oil.

Transfer the skillet or pan to the oven and roast, shaking the pan occasionally, until the chickpeas begin to brown, about 15-20 minutes. Remove and cool slightly. Serve hot or at room temperature. 

So good!