Israeli-style Roasted Chickpeas with Rosemary

Ingredients

In this Israeli adaptation of Ceci al rosmarino, we infuse the dish with Israeli flavors and ingredients. While the original Italian recipe focuses on the simplicity of chickpeas and rosemary, the Israeli version incorporates additional spices and herbs such as cumin and za'atar. These additions enhance the dish with a Middle Eastern twist, creating a unique and flavorful experience. We alse have the original recipe for Ceci al rosmarino, so you can check it out.

• 2 cups (400g) canned chickpeas, drained and rinsed 2 cups (400g) canned chickpeas, drained and rinsed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon fresh rosemary leaves, chopped 1 tablespoon fresh rosemary leaves, chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon za'atar 1 teaspoon za'atar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 21g, 3g
• Protein: 7g
• Fiber: 6g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a mixing bowl, combine the chickpeas, olive oil, rosemary, cumin, za'atar, salt, and black pepper. Toss until the chickpeas are evenly coated.
3. 3.
   Spread the seasoned chickpeas in a single layer on a baking sheet.
4. 4.
   Roast in the preheated oven for 25-30 minutes, or until the chickpeas are golden brown and crispy.
5. 5.
   Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Chickpeas — Make sure to drain and rinse the canned chickpeas thoroughly to remove any excess sodium or brine.

Tips & Tricks

• For an extra kick of flavor, sprinkle some lemon zest over the roasted chickpeas before serving.
• Experiment with different spice blends such as baharat or sumac to add a unique twist to the dish.
• If you prefer a spicier version, add a pinch of cayenne pepper or red pepper flakes to the seasoning mix.

Serving advice

Israeli-style Roasted Chickpeas with Rosemary can be served as a delicious appetizer or snack. They are best enjoyed warm, straight from the oven. Serve them in a bowl or on a platter, garnished with fresh rosemary sprigs for an elegant touch.

Presentation advice

To enhance the presentation, serve the roasted chickpeas in individual small bowls or on small plates. Sprinkle some additional za'atar or cumin on top for a pop of color. Pair it with a side of tahini sauce or yogurt dip for dipping.