Eosinophilic Esophagitis Friendly Pomegranate-Mint Roasted Chickpeas
Total time55 min
Prep time10 min
Cook time40 min
4.5(17)
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Learn more →Ingredients
4 servings
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 tbsp extra virgin olive oil
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp ground cinnamon
- ¼ tsp fine sea salt
- ⅛ tsp cayenne pepper (optional)
- 1 ½ tbsp pomegranate molasses
- 2 tbsp fresh mint leaves, finely chopped
For serving
- 1 tsp pomegranate arils, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Spread the drained chickpeas in a single layer on a clean kitchen towel and pat thoroughly dry, then let them air-dry for 5 minutes — the drier they are, the crispier they will roast.
- 2
Transfer the dried chickpeas to a rimmed baking sheet. Drizzle with the olive oil and toss to coat evenly, then spread them back into a single layer.
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