Roasted Chickpeas with Garlic and Sage

By F for Food • February 9, 2010 • 1 Comments

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Author Notes: I do so love a crunchy, salty snack. I also love to improvise and concoct with items in my refrigerator rather than going to the store with designed menus. Here is what I cooked up from what was on hand. This is perfect noshable, snackable food. - F for Food

Serves 2

2 cups chickpeas, rinsed and drained
2-3 tablespoons olive oil
3 cloves garlic, very coarsely chopped
8-10 sage leaves, chiffonade cut
1/2 lemon
coarse sea salt

Preheat the oven to 425.
In a cast iron skillet, heat the oil. Add the chickpeas, garlic and a pinch of salt, and sauté for about 5 minutes. Be sure the beans are well coated with the oil, then add the sage, and remove the pan from the stove.
Place the skillet in the oven and roast, giving it a shake every so often. Roast until the chickpeas begin to turn brown, about 15-20 minutes. Remove the pan from the oven and set aside to cool a bit.
When the chickpeas are still hot, drizzle with a little additional olive oil, an extra pinch of salt and a liberal squeeze of lemon.