2 CUPS / 400 G COOKED CHICKPEAS
2 TBSP VIRGIN OLIVE OIL
2 TSP GROUND CUMIN
1 TSP SEA SALT
1 - Preheat oven to 200 C°.
2 - Drain chickpeas and rinse well. Spread them on a clean towel and rub them dry, discarding any loose skins.
3 - In a medium bowl combine olive oil, salt and ground cumin. Add chickpeas and toss well until coated.
4 - Line a baking sheet with parchment paper and spread the chickpeas on a single layer.
5 - Roast for 20 minutes, stiring after 10 minutes. Remove from oven and let cool for 10 minutes.
Return to oven and roast for about 5 more minutes. Remove from the oven and let cool at room temperature.
Serve as a topping on a soup or a salad or simply enjoy as a snack.
Store in an airtight container at room temperature for up to a week.
NOTE / - Feel free to add any spices you like. Paprika, turmeric, chili or black pepper would work fine here.
- If your croutons are not as crispy after a few days, roast them at 200 C° for about 5 minutes and let them cool before serving.