Roasted Chickpeas with Oregano and Lemon
Ingredients
- 400 gChickpea (cooked and drained)
- 2 tbspExtra virgin olive oil
- 1 pcGarlic (finely minced)
- 1 tspCumin ground
- 1 tspOregano (dried)
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Crispy skin on the outside with a tender heart. The aroma of dried oregano pairs with a sharp lemon finish to brighten the earthy chickpeas.
- 1
Pat the chickpeas completely dry between two clean towels. The skin must be dry to the touch to ensure even browning and maximum crispiness.
- 2
In a mixing bowl, toss the chickpeas with olive oil, cumin, and garlic. Each chickpea should glisten with oil, ensuring a complete coating to protect the flesh during roasting.
- 3
Spread on a baking sheet without crowding. Roast at 200°C. The chickpeas are ready when they roll on the tray with a dry sound and show a deep amber hue.
- 4
Immediately out of the oven, squeeze lemon juice over the hot chickpeas and sprinkle with oregano. The instant steam will fix the herbal aromas onto the crust.
Frequently asked questions
How do you get this dish right?
- The secret to crispiness lies in the total absence of moisture before adding the oil.
- Only add the oregano at the end: dried herbs burn and turn bitter if they spend 30 minutes at 200°C.
How long does this dish keep?
Store in an airtight jar at room temperature to maintain crunchiness. Do not refrigerate.
