TT Test Kitchen Tip: Cinnamon, cumin and brown sugar lend a subtle spice to chickpeas, and a last minute dose of lime juice brightens the dish. For a new take on this slightly sweet side, substitute your favorite spices and citrus.
Cinnamon, Cumin and Brown Sugar Roasted ChickpeasRecipe from the Tasting Table Test Kitchen
Yield: 4 cups
Cook Time: 25 minutes
Two 15-ounce cans of chickpeas--rinsed, drained and dried on a kitchen towel
1 tablespoon extra-virgin olive oil
¼ cup dark brown sugar
2 tablespoons ground cumin
2 teaspoons ground cinnamon
Freshly ground black pepper
Zest and juice of ½ lime
1. Preheat the oven to 425°. In a medium bowl, toss the chickpeas with the olive oil, brown sugar, cinnamon, cumin and black pepper.
2. Place chickpeas on a parchment-lined baking sheet and roast, stirring occasionally, until the chickpeas are browned, about 25 minutes. Remove from the pan, toss with lime zest and juice and season with salt. Serve immediately.
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