Roasted Chickpeas with Sumac

Roasted Chickpeas with Sumac is a side dish that serves 3. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 334 calories, 14g of protein, and 15g of fat per serving. For 83 cents per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 34 people were glad they tried this recipe. This recipe from Lemons and Anchovies requires canned chickpeas, kosher salt, lemon juice, and olive oil. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. With a spoonacular score of 86%, this dish is outstanding. If you like this recipe, take a look at these similar recipes: Coriander and Sumac Roast Chicken with Chickpeas and Hazelnuts, Chicken With Onions And Sumac (djaj Bi-basal Wa Sumac), and Harissa Roasted Chickpeas with Delicata Squash and Chickpeas.

Servings: 3

Preparation duration: 10 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat your oven to 375°F. Line a rimmed baking sheet with parchment paper and set aside.Arrange the drained chickpeas in one layer on a paper towel and lay another on top to cover them. Roll the towel back and forth with the palm of your hand to make sure it absorbs as much of the moisture of the chickpeas as possible.Combine the olive oil, lemon juice, sumac and salt in a medium bowl and add the chickpeas. Toss well to coat and transfer the chickpeas to the parchment-lined baking sheet. Arrange in single layer and back for about one hour, making sure to stir the chickpeas 3-4 times while roasting.Remove from the oven and let cool completely on the baking sheet set on a wire rack. The chickpeas will continue to crisp as they cool. Transfer to serving bowl or in an airtight container (will keep for up to 2 days).

 

Step by step:

1. Preheat your oven to 375°F. Line a rimmed baking sheet with parchment paper and set aside.Arrange the drained chickpeas in one layer on a paper towel and lay another on top to cover them.

2. Roll the towel back and forth with the palm of your hand to make sure it absorbs as much of the moisture of the chickpeas as possible.

3. Combine the olive oil, lemon juice, sumac and salt in a medium bowl and add the chickpeas. Toss well to coat and transfer the chickpeas to the parchment-lined baking sheet. Arrange in single layer and back for about one hour, making sure to stir the chickpeas 3-4 times while roasting.

4. Remove from the oven and let cool completely on the baking sheet set on a wire rack. The chickpeas will continue to crisp as they cool.

5. Transfer to serving bowl or in an airtight container (will keep for up to 2 days).

Nutrition Information:

covered percent of daily need