Candied Roasted Chickpeas Bowl with Peaches
(2017 Pairings) A delicious Middle-Eastern style appetizer.
INGREDIENTS:
2 cans (15 oz. each)
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chickpeas rinsed drained and dried
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1 cup
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DOLE Chef-Ready Cuts Diced Peaches partially thawed
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4 tablespoons
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agave nectar
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2 tablespoons
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olive oil
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2 tablespoons
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apple cider vinegar
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1/2 teaspoon
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ground nutmeg
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1/2 teaspoon
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ground ginger
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1/2 teaspoon
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fine sea salt
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2 tablespoons
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zaatar
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DIRECTIONS:
- Preheat oven to 400°F.
- Combine chickpeas, peaches, agave nectar, olive oil, vinegar, nutmeg, ginger, and salt in a large bowl. Mix well to coat.
- Spread mixture on a baking sheet and bake for 25-30 mins, stirring the chickpeas every 5 minutes.
- Remove from oven and transfer chickpeas to a bowl. Season with za’atar and stir gently to coat evenly.