I love chickpeas. I mix them in my garbage salads, serve them heated with spices as a side to fish, add them to tuna salad, and sometimes eat them right out of the can. I love their nutty flavor and grainy texture. Plus, rich in fiber and protein, they’re good for you!
I was pretty excited when I saw this post from One Particular Kitchen blog. I’d heard of people roasting chickpeas like this, but had never tried it myself. In her post, Erin seasoned them with salt and cinnamon. I took a more savory approach and used cumin, chile powder and salt. They were delish! I munched on them as a snack, and also tossed a few into a salad for some extra crunch. This would be a great snack for parties too. Enjoy!
Prep Time: 5 minutes
Cook Time: 40-45 minutes
Total Time: 50 minutes
Nutty, crunchy roasted chickpeas rule! The first time I made them I mixed in the spices before roasting. The flavor is much more pronounced if you do it right after they come out of the oven.
1 can chickpeas
Drizzle of olive oil
1 tablespoon cumin
1 tablespoon chile powder
1 teaspoon salt
Rinse and drain chickpeas. Preheat oven to 400 degrees F. While oven heats, lay chickpeas out on a baking sheet lined with paper towels to remove excess moisture. Using a second layer of paper towels, gently press down and roll chickpeas around to further remove moisture.
When oven is hot, remove paper towels and drizzle chickpeas with olive oil.
Roast 30-40 minutes until crispy and golden brown, being careful not to burn. Remove from oven and top with spices. Roll around with a spatula or your hand until they're well coated. Enjoy!
Adapted from Steamy Kitchen (http://steamykitchen.com/10725-crispy-roasted-chickpeas-garbanzo-beans.html) as seen in One Particular Kitchen.