Barcelona’s Crunchy Chickpeas

These are found in many of Barcelona’s popular

tapas bars along with small bowls of cured olives.

We have prepared them with a variety of spices and

always come back to this recipe. Try them as

croutons on a salad…crunchy and delicious.

1 fifteen ounce can of garbanzos

1 tablespoon of olive oil

½ teaspoon of garlic powder

1 teaspoon of lemon zest

½ teaspoon of chipotle chile powder

Sea salt to taste

Rinse and drain the garbanzos on paper towels.

In a mixing bowl, toss the chickpeas with oil and other

ingredients. Spread in a single layer on a baking sheet

and place in a 425 degree oven for about thirty minutes,

stirring every ten minutes until golden brown.

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