Crispy Lemon Cardamom Chickpeas

All photography by August Nyson. See all her beautiful work here
Recipe originally printed in the June '18 edition of Women's Lifestyle Magazine. Check it out here

Gluten free, Grain free, Vegan
Makes 4 cups of chickpeas

2 16 oz cans chickpeas
3 Tbsp olive or avocado oil
2 Tbsp lemon juice
1 tsp ground cardamom
1 tsp salt
Turbinado sugar to garnish

Open and drain chickpeas. Remove as many chickpea skins as possible. You can use either method below:
Place chickpeas in a bowl under running water. Gently roll chickpeas between your hands and allow the skins to rise to the top of the water to be removed.
Place chickpeas on a kitchen towel. Fold towel in half over chickpeas and roll to loosen skins to be removed.
Set chickpeas aside to dry out completely, for at least an hour.
Preheat oven to 400 degrees.
When chickpeas are dry, place in a mixing bowl. Add in oil, lemon juice, ground cardamom and salt. Stir to coat and transfer to a baking pan in a single layer.
Place in oven for 20 minutes. Remove from oven and gently shift pan side to side to roll chickpeas.
Garnish chickpeas generously with turbinado sugar and place back in oven for 20 minutes.
Remove from oven to check for doneness, adding additional minutes as needed. Chickpeas are done when they are golden brown and are firm to the touch.

Allow to cool completely before enjoying


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