makes 2 cups
Keep these little gems in the fridge to sprinkle on everything.
1 can chickpeas, drained and rinsed
2 Tbsp. olive oil
2 tsp. ground coriander
1 tsp. ground cumin
1 tsp. crushed red pepper flakes
1/2 tsp. smoked paprika
1/2 tsp. dried mint
1 tsp. kosher salt
Preheat oven to 425°; line a baking sheet with foil. Drain chickpeas in a colander, then transfer to a bed of paper towels and roll them around until dry. In a bowl, combine spices; add chickpeas and olive oil and toss to coat. Transfer to baking sheet; roast, stirring every 5 minutes, until crunchy, about 20 minutes. Serve warm, or cool completely to store.
Ethan made his mark as the “hummus guy” at area farmers’ markets, and spent years of tent time developing lasting relationships with local growers. With creativity and wit he and his team at Fond serve everyday fare with a local twist. A graduate of the Culinary Institute of America, he’s now sharing his recipes with Edible readers. Watch out for Ethan’s latest endeavor which is soon to open in Oakley.