Roasted Curried Chickpeas with Rosemary and Thyme – WHB #381 (en)

I had a wonderful swedish group this week end. They where in 27 and we had a lot of fun.
This was my first group organized all by my self with my new little firm, EasyGarda Outdoor & Fun.
I do hope it will go on like this!
🙂
This is today before doing the wonderful Busatte path to Torbole.

view of the grey lake

view of torbole from nago

Roasted Curried Chickpeas with Rosemary and Thyme

Roasted Curried Chickpeas with Rosemary and Thyme - Ceci arrosto con curry, timo e rosmarino
Makes about 3 1/2 cups

2 15-ounce cans chickpeas, rinsed, drained and dried well
3 tablespoons olive oil
2 teaspoons paprika
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
3/4 teaspoon kosher salt
1 tablespoon freshly-grated lemon zest
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped

Preheat the oven to 425°F.

Pour well-dried chickpeas onto a rimmed baking sheet and roast for 10 minutes. Remove pan from oven and use a spatula to loosen up any chickpeas that are sticking to the bottom of the pan. Roast for another 10 minutes, or until chickpeas begin to crisp up. To test for readiness: don’t rely on a change of color. When the chickpeas turn brown they’ve become burned. Instead, check with the press of a finger: you want them to be slightly crisp on the outside but still soft on the inside.

While the chickpeas are roasting, combine the olive oil, paprika, cumin, curry powder, salt, lemon zest, rosemary and thyme in a medium mixing bowl. Transfer the roasted chickpeas to the bowl and carefully toss them in the mixture until well coated. Return to the baking sheet and roast another 4-5 minutes. Once out of the oven, allow them to cool for 2-3 minutes; serve warm.

La ricetta l’ho trovata qui da The Kitchn

Ceci arrosto con curry, timo e rosmarino

Roasted Curried Chickpeas with Rosemary and Thyme - Ceci arrosto con curry, timo e rosmarino

Vi serve:
250gr di ceci ammollato durante una notte ,scolati ed asciugati
oio di oliva extravergine
paprika
cumino
curry
(sale se lo potete usare)
buccia grattugiata di un limone
timo
rosmarino

Versare i ceci asciugati in una pirofila e arrostire in forno già caldo a 250° per 10min.
Dare una scurlata alla pirofila, aiutandosi con cucchiaio di legno per smuovere i ceci che si sono attaccati al fondo-
Arrostire per altri 10min.
Per sapere se sono pronti, premete leggermente se sono croccanti fuori e morbidi dentro sono pronti.
Attenti se cambiano colore, allora sono secchi e duri.

Roasted Curried Chickpeas with Rosemary and Thyme - Ceci arrosto con curry, timo e rosmarino

Mentre i ceci si stanno arrostendo mescolate olio con le spezie e le erbe in una grossa ciotola.
Non vi ho dato delle dosi, aggiungete o togliete come preferite.
Versare i ceci arrostiti e caldissimi nella ciotola e mescolate con un cucchiaio di legno.
Mescolate con gentilezza ma fate girare tutti ceci nell’olio aromatico.
Rimettete i ceci di nuovo nella pirofila e arrostite ancora per un 4-5min.
Tolti dal forno, lasciateli intiepidire per 2-3 e servite subito.

Brigida_ate
Se ve ne dovessero restare, potete benissimo usarli per fare i crackers di ceci opane di ceci
nzi, io metto in bagno 500gr di ceci e li arrostisco tutti.
Poi con quello che rimane preparo crackers e pane.

Questo va a Terry di Crumpets &co.

Thanks to, Kalyn di Kalyn’s Kitchen for this lovely idea and
Haalo,Cook (almost) anything at least once for managing successfully this event.
And also for giving me the opportunity to manage the Italian Version of WHB.

whb381

2 responses to “Roasted Curried Chickpeas with Rosemary and Thyme – WHB #381 (en)

  1. Pingback: WHB#381 …ecco il raccolto!!! …here is the recap!!! :) | Crumpets & co.

  2. Pingback: WHB#381 …ecco il raccolto!!! …here is the recap!!! :)

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