Spicy roasted chickpeas: An emergency party snack with ingredients you have on hand
Looking for a last minute party snack? Look no farther than your pantry and refrigerator. Turn ingredients you have on hand into a healthy nosh for unexpected guests or an impromptu party. All you need are four ingredients common to the kitchen and about five minutes of prep time. Here's everything you need to know to whip up a bowl of spicy roasted chickpeas in less than 40 minutes start to finish.
1 15-ounce can chickpeas, rinsed and drained
2 tablespoons olive oil
1 teaspoon sriracha (substitute any other bottled hot sauce, like Tabasco)
1/4 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh cilantro
Coarse sea salt or kosher salt
Preheat the oven to 400°F. In a small bowl, risk together olive oil, sriracha and black pepper. Toss chickpeas with olive oil mixture and spread in an even layer on a baking sheet. Roast until browned and crispy, about 30 minutes, stirring every 10 minutes. Remove from the oven and let cool on the baking sheet for about 5 minutes.
Transfer the cooled chickpeas to a bowl, toss with the chopped cilantro and salt and serve immediately.
Makes 4 servings.
Chickpeas: Also known as garbanzo beans. A heart-healthy legume that is an excellent source of fiber, protein and folate. Used in Middle-Eastern, Indian and Italian cuisine in soups, stews and salads. Also ground into flour to make falafel and a paste to make hummus.
Cilantro: The leaves and stems of the coriander plant. Also know as Chinese parsley or coriander leaves. Cilantro is a bright, pungent herb used in Mexican, Indian, and Asian cuisine to flavor and garnish soups, salads, salsas and sauces. A good complement to spicy foods and a good source of vitamin K.
Sriracha: A Thai hot sauce made from chili peppers, distilled vinegar, garlic, sugar and salt. Keep a bottle on hand to season soups and sauces or as a condiment on Asian dishes, eggs, or even hotdogs.
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