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Though roasted chickpeas can take on many delicious flavors, the hearty kick of za'atar is especially perfect.
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Scholars and cooks alike agree that "Origanum syriacum" is the za'atar herb that best fits all ancient descriptions.
Photo by Getty Images/Quanthem
35 min DURATION
30 min COOK TIME
5 min PREP TIME
2 cups SERVINGS
- 2 cups cooked chickpeas
- 1 to 2 tablespoons extra-virgin olive oil
- 2 to 3 tablespoons za’atar
- 1/2 tsp kosher salt
- Rinse chickpeas, spread them on a paper towel, dab away excess moisture with another paper towel, and then leave them out to dry for about an hour.
- Preheat oven to 400 degrees Fahrenheit. Line a heavy-rimmed sheet pan with parchment paper, and spread the chickpeas out evenly on the pan. Bake them in the center of the oven for about 30 minutes, stirring and rotating every 10 minutes. Then, taste a chickpea or two. If they’re crunchy, they’re done. If not, keep going. The chickpeas will continue to get crunchier as they cool.
- Place the hot chickpeas in a bowl and mix with olive oil, za’atar, and salt. Store any cooled leftovers in an airtight container for up to a week.
For more about growing and blending your own herbs and spices, see: Homemade Spice Blends.
Excerpted with permission from Rose Water and Orange Blossoms by Maureen Abood, published by Running Press, 2015.
When dried properly and then oven-roasted, chickpeas become the perfect crunchy conduit to satisfy sweet or salty cravings. And za’atar makes for just the right level of hearty spice to top them off.