Thank you for visiting the Sisters of the Skillet website! We enjoy cooking and we want to share the fun with you! Every two weeks we feature a new cookbook and give you the opportunity to win it! We also send out a bi-weekly newsletter keeping you in the loop on all things food in East Tennessee! Happy Cooking!
Our current featured cookbook is "Bitchin Kitchin: Cookin' for Trouble" by Cooking Channel star Nadia G. Want it? Click here for details on how you can sign up to win it.
Recipe from Cookin' for Trouble
Note: You can purchase hot chile oil or make you own by infusing hot chiles with olive oil.
Recipe from Cookin' for Trouble
Red-hot roasted chickpeas
4 cups canned chickpeas, drained and rinsed
1 tablespoon cumin seeds
1 lime, juiced
1 teaspoon cayenne pepper
3 tablespoons hot chile oil (see note)
1 teaspoon sea salt
Preheat oven to 400 degrees. Dry the chickpeas in a dish towel. Toast the cumin seeds in a frying pan over medium-high heat until fragrant, about 1 minute. Remove from pan and grind with a mortar and pestle or knife. In medium-sized bowl toss the chickpeas with cumin, lime juice, cayenne pepper, chile oil and sea salt. Spread the chickpeas in a single layer over a large parchment-lined baking sheet. Cook chickpeas in center of the oven for 35-40 minutes, shaking the cake occasionally to move the chickpeans around. Watch them carefully for the last few minutes to avoid burning.
Yields 4 servings.
Yields 4 servings.
Note: You can purchase hot chile oil or make you own by infusing hot chiles with olive oil.
Source: "Cookin' For Trouble" (Ballantine Books, $22)