Ceci arrostiti all’aneto

Ingredienti

• 2 15-ounce cans chickpeas
• 1 teaspoon salt
• 3/4 teaspoons garlic powder
• 1 teaspoon dried dill
• 1/2 teaspoon dill seed (ground*)
• Cooking spray

Preparazione

1. 1

   Preheat oven to 400°F and line a baking sheet with parchment paper.

2. 2

   Rinse and drain chickpeas. Transfer chickpeas to a kitchen or paper towel and rub to dry. It does not matter if the skins are removed or not, it’s up to you.

3. 3

   In a large bowl, combine salt, garlic powder, dried dill and ground dill seed. Add chickpeas to bowl with spices and toss to coat.

4. 4

   Transfer seasoned chickpeas onto prepared baking sheet, making sure to get all of the spices that may be left behind. Coat chickpeas with cooking spray and transfer to oven.

5. 5

   Bake for 45—60 minutes, stirring every 15minutes, until chickpeas are crisp and no longer chewy in the middle.

6. 6

   Remove from oven and transfer to a serving bowl. These are best enjoyed the same day they are made.

7. 7

   I like to serve creamy (even spicy) ranch dip on the side.

8. 8

   Recipe Note: Don’t have a spice grinder? Use a mortar and pestal to smash the seeds or put the seeds in a zip-top bag and smash with a rolling pin or pan.