The other day when I posted the picture below, I was amazed at one of the comments I received about it.
Are those roasted chickpeas in that first pic? With dill? It looks delicious, either way — can’t wait for the recipe!
I used to LOVE steel cut oats. If you want a quicker method — cook them in the water/milk the night before…but just bring them to a boil, shut off the heat, cover, and put on the back burner. While you sleep they pretty much cook, and then the next morning you just need to heat them up, takes about as much time (if not less) than old fashioned oats I need to bring them back in my life!!
Since Jess reads my mind now, I’m kind of scared (just joking). That or she’s just really good at recognizing spices. But yes, these would be roasted chickpeas… with dill. But for my inner recipe titling passion, we’re going to call them Roasted Toasted Dilly Chickpeas.
By the way, have I told you this is going to be the easiest recipe you will ever make?
I’m not joking.
- 1 can chickpeas (drained, rinsed, and patted dry)
- 2 tbsp. olive oil
- garlic powder
- as much dill as you can possibly take
Preheat your oven to 450 degrees.
Drain & dry your chickpeas
Toss in olive oil, garlic, and dill.
Spread on a greased baking sheet and top with even more dill.
If you think you put too much dill on and start to regret your decision, believe me. You haven’t.
Put more dill on.
Roast for 30-40 minutes stirring occasionally.
Devour! I have eaten them by themselves so far and on top of a salad. I am in love. I guess Jess is too.
Question: Have you ever made a recipe someone has told you was easy and it totally wasn’t? By the way, this is not one of them.