Ingredients

The following ingredients have 2 Servings
  • 3½ cups cooked chickpeas ((See Note 1))
  • 3 tsp olive oil ((divided))
  • 3 tbsp Turkish Spice Blend
  • 1 tbsp sugar
  • 2 tsp kosher salt ((divided))
  • 2 tbsp flatleaf parsley (chopped)

Instruction

  • Preheat oven to 325°F. Place a rimmed baking tray in the oven to heat as you prep the chickpeas.
  • Dry the cooked, rinsed and drained chickpeas on a towel. Rub to dry any excess water and allow to air dry for 30 minutes.
  • In a bowl mix with 2 teaspoons of olive oil, Turkish spice blend, sugar and 1 teaspoon of salt to coat evenly.
  • Place chickpeas in a single layer on the heated baking sheet and roast for 1 hour. After 1 hour, do not remove from oven, but turn oven OFF and LEAVE in oven for 2 hours.
  • Remove from oven, allow to cool slightly, and toss with remaining teaspoon of olive oil, remaining teaspoon of kosher salt and chopped parsley. Serve immediately.
  • These may be stored in an airtight container for 1 week, but they never last that long in my house (and lose their crispiness I find).