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Sumac Roasted Chickpeas

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Chickpeas are a versatile, protein-packed bean and when roasted, they become incredibly crunchy. The richness of the ghee and the lemony tang for the sumac really compliment each other making these crispy little chickpeas a great snack option. They are also delicious on top of salads, creamy soups or curries.

 

Sumac Roasted Chickpeas

 

Makes 2 cups

 

Prep Time: 10 minutes

Cooking Time: 30 minutes

 

Ingredients

  • 2 cans of organic chickpeas, unsalted
  • 2 tablespoons Lee’s Ghee (Plain Jane or Gold Standard), melted
  • 1 teaspoon sumac
  • 1 teaspoon paprika
  • ½ teaspoon sea salt

 

Directions

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Drain and rinse the canned chickpeas. Place the chickpeas on a clean kitchen towel and pat dry. Remove any skins that have some off while drying.
  3. In a medium bowl, toss the chickpeas in the ghee to coat. Spread out on the baking sheet and bake for 25 to 30 minutes, shaking the pan every 10 minutes, until the chickpeas are golden brown and crispy.
  4. Place the chickpeas back into the bowl, sprinkle over the sumac, paprika, and salt. Toss until thoroughly coated. Once cooled, place in a container and keep at room temperature for 1 week. 




| by Jessica Tilley