Roasted Chickpeas with Raisins, Parsley and Mint
- 3 15-oz cans chickpeas, rinsed and drained
- Kosher salt and fresh black pepper
- 1/2 cup olive oil, divided
- 1 cup raisins
- 1/4 cup red wine vinegar
- 2 tsp granulated sugar
- 1/2 tsp ground cumin
- Pinch of red pepper flakes (optional)
- 1/4 cup chopped flat-leaf parsley, or more to taste
- 2 Tbsp chopped fresh mint leaves, or more to taste
- This recipe is vegan (some ingredients require vegan-safe brands)
- This recipe is gluten-free
- Produce
- Chickpeas (3 15-oz cans)
- Cumin, ground (1/2 tsp)
- Flat-leaf parsley (1/4 cup)
- Mint, fresh leaves (2 Tbsp)
- Raisins (1 cup)
- Condiments
- Red wine vinegar (1/4 cup)
- Cooking & Baking
Granulated sugar (2 tsp)- Kosher salt and fresh black pepper (1)
- Olive oil (1/2 cup)
- Red pepper flakes (1 Pinch)
Preparation
Read recipe preparation on theperfectpantry.com
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Recipe Stats
Published June 26, 2012 (7 months ago).
71 people saved this recipe.
