Monday, March 23, 2015

Spicy Roasted Chickpeas & Edamame

  • 1 can chickpeas
  • 1/2 bag shelled, frozen edamame
  • 1 tsp cumin
  • 1/4+ tsp salt
  • 1/4+ tsp garlic powder

  • Preheat oven to 400. Drain and rinse chickpeas in a colander and mix with thawed edamame. Let as much water drain as possible while you’re mixing your spices, then dab legumes with a paper towel to make as dry as possible. In a small bowl, combine cumin, salt, garlic.
  • Transfer edamame and chickpeas to a medium bowl. Sprinkle spices over legumes and toss gently to evenly coat. Bake for 40-45 minutes, gently stirring every 15 minutes or so, until chickpeas are crispy on the outside. Let cool and serve. Enjoy!

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