Miso Roasted Chickpeas

Miso Roasted Chickpeas

AuthorJulie

1 19 oz (540 mL) can chickpeas, rinsed and drained
2-3 Tbsp. canola or olive oil
2-3 tsp. miso
salt

1

Preheat the oven to 425F.

2

Rinse and drain the chickpeas well - if you like, pat them dry with paper towels - any excess moisture will keep them from getting crispy. In a small dish, stir together the oil and miso; drizzle over the chickpeas and toss to coat. (You can do this in a bowl or right on a rimmed baking sheet.) Spread out in a single layer and sprinkle with salt.

3

Roast for 20-25 minutes, shaking the pan once or twice, or until they're golden and crisp. Makes about 2 cups.

Ingredients

 1 19 oz (540 mL) can chickpeas, rinsed and drained
 2-3 Tbsp. canola or olive oil
 2-3 tsp. miso
 salt

Directions

1

Preheat the oven to 425F.

2

Rinse and drain the chickpeas well - if you like, pat them dry with paper towels - any excess moisture will keep them from getting crispy. In a small dish, stir together the oil and miso; drizzle over the chickpeas and toss to coat. (You can do this in a bowl or right on a rimmed baking sheet.) Spread out in a single layer and sprinkle with salt.

3

Roast for 20-25 minutes, shaking the pan once or twice, or until they're golden and crisp. Makes about 2 cups.

Miso Roasted Chickpeas
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