After Esther married the king and moved into the palace, she ate only nuts, seeds, and legumes because the food of the palace wasn’t kosher. Inspired by what she might have eaten, these chickpeas are roasted with Persian spices, such as cinnamon, coriander, turmeric, cardamom, and ginger.

ingredients

2 cans of chickpeas, drained well

1 tbsp olive oil

½ tsp cinnamon

½ tsp coriander

¼ tsp cardamom

½ tsp turmeric

¼ tsp ginger

Salt and pepper to taste

instructions

Remove all of the skins from the chickpeas. Set them in a single layer on top of a paper towel or hand towel. Let the chickpeas dry for 45 minutes to an hour (or longer) until fully dry.

Preheat your oven to 425 degrees F.

Mix all of the ingredients together in a bowl. Line a baking sheet with parchment paper and transfer the chickpeas to the baking sheet in a single layer.

Bake the chickpeas in the top third of the oven for 40-45 minutes (until the chickpeas are browned).

Remove from the oven and let them cool completely on the baking sheet before serving.

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