This recipe from the The Zero-Waste Chef cookbook requires herbes de Provence—a mix of dried thyme, rosemary, basil, savory, fennel, and different herbs, reminiscent of lavender. Search for good, high quality herbes de Provence within the spice aisle of your native market.
What you want:
3 cups chickpeas
2 tablespoons olive oil, plus extra for greasing
1 tablespoon herbes de Provence
½ teaspoon salt
What you do:
- Preheat oven to 400 levels. Calmly grease a rimmed baking sheet.
- Drain and rinse chickpeas. Rub with a clear kitchen towel till very dry. Take away any skins that peel off.
- Unfold chickpeas in a single layer on baking sheet, place in oven, and bake for quarter-hour.
- In a big bowl, mix olive oil, herbes de Provence, and salt.
- Take away chickpeas from oven, rigorously switch to bowl with oil and spices, and toss to coat evenly.
- Return chickpeas to baking sheet and roast 10 to fifteen minutes longer, till crunchy and golden brown in colour. Take pleasure in heat.
