I admit, I was somewhat skeptical at first. Roasted chickpeas with some spices, how good could it possibly be?
Then I made a batch and the only problem was that there weren’t enough! Yes they’re really that good.
Roasting the chickpeas (with no oil at all, just plain chickpeas) turns them into crunchy little morsels. When they come out of the oven toss them with just a little olive oil and spices of your choosing and you have an awesome (healthy) snack!
The original recipe was for a Cinnamon and Sugar Roasted Chickpeas – which does sounds awesome but I didn’t really want to add sugar so I went a savory route and used:
1 can of chickpeas (rinsed and drained)
2 tsp Olive Oil
1/4 tsp Sea Salt
1 and a 1/2 tsp Cinnamon
1 tsp Chili Powder
Dash of Ground Cayenne Pepper
Roast the chickpeas at 450 Degrees for about 30 minutes (on a silpat, parchment paper or I used Reynolds nonstick foil which worked perfectly).
While chickpeas are roasting, combine the oil and spices in a bowl – it’ll make kind of a thick paste and you can add more oil if needed but the goal is to just coat the chickpeas once done so you don’t need a ton of oil, spices will stick when the chickpeas are hot
Once done, toss the chickpeas in the spice mix and enjoy!
Next time, I’m at least doubling the recipe….they’re by far my new favorite snack 🙂
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