Jenna Wesenberg
Baked Salmon with Herbs and Lemon
Roast your favorite seasonal vegetables alongside the fish for an easy, flavorful dinner any time of year.
These flavorful chickpeas will spice up your snack time!
Ingredients:
- 3/4 Teaspoon cumin seeds
- 3/4 Teaspoon coriander seeds
- 1 15 Ounce can chickpeas (garbanzo beans), drained, rinsed, well dried
- 1 Tablespoon extra-virgin olive oil
- Pinch of cayenne pepper
- Coarse kosher salt
Directions:
- Preheat oven to 400°F. Toast cumin seeds and coriander seeds in small skillet over medium heat until they start to brown for about 2 minutes. Let cool
- Transfer the seeds to a spice mill, and process until finely ground.
- Place chickpeas, olive oil, pinch of cayenne, and ground spices in medium bowl. Sprinkle with coarse salt, and toss to coat
- Transfer to a small rimmed baking sheet and roast in the oven until lightly browned and crunchy. Stir occasionally, about 35 minutes. Enjoy!
Source: www.bonappetit.com
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