Whether you serve these roasted chickpeas atop grilled vegetables, as part of a savoury chaat (a yogurt-based Indian street snack), or simply enjoy them on their own, their spicy cannabis coating ensures you’ll be feeling toasty.
The key to keeping these chickpeas crisp is to use to just enough oil – and no more – to coat them.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
1 450g can chickpeas
¼ tsp ground cumin
¼ tsp smoked paprika or smoked hot paprika
¼ tsp ground ginger
¼ tsp sea salt
2 tbsp cannabis-infused olive oil
Preheat oven to 375°F (no higher or you will affect the THC levels).
Drain and rinse chickpeas in a colander.
In a large bowl, whisk together cumin, paprika, ginger, salt and cannabis-infused oil. Add chickpeas to bowl and mix until they are thoroughly coated.
Spread onto a baking sheet and cook for 30 minutes, until crispy.