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Roasted Curried Chickpeas with Rosemary and Thyme

Megan Gordon
  • minutes
  • Serves 3

INGREDIENTS

2 15 ounce cans

chickpeas, rinsed, drained and dried well

3 tbsp

olive oil

2 tsp

paprika

1/2 tsp

ground cumin

1/2 tsp

curry powder

3/4 tsp

kosher salt

1 tbsp

freshly-grated lemon zest

1 tsp

fresh rosemary, chopped

1 tsp

fresh thyme, chopped