Spicy Roasted Chickpeas

claire

IMG_3082Toss the chips, these roasted chickpeas make for a great snack. Watch out; they are highly addictive. I started with a spicy chickpea recipe but I know, there are more upon the horizon. I used a little smoked paprika, chili powder, turmeric and cayenne on this batch. The cayenne gave it just the kick for which I was asking.


Makes: 2 cups

Hands-on time: 5 minutes

Total time: 45 minutes
Gluten free, dairy free, vegan, vegetarian

Ingredients

2 15-oz. canned chickpeas or 1 ½ cups previously dried, now soaked and cooked chickpeas

2 Tbsp olive oil or another type of oil (I like to use coconut)

½ tsp salt

2-4 tsp spices or finely chopped herbs


Directions

  1. Preheat oven to 425.
  2. Rinse and drain the chickpeas. Pat dry with a towel or let air dry for a few minutes.
  3. Remove any loose skins from the chickpeas.
  4. Toss chickpeas, coconut oil, and salt in a bowl until chickpeas are evenly coated.
  5. Line baking sheet with parchment paper and bake chickpeas for 20-30 minutes. If a few pop, that is normal.
  6. They should be slightly golden and darkened in color, dry and crispy on the outside, and soft on the inside once finished.
  7. Remove and let cool about 5 minutes.
  8. Add in other spices. Do this last to prevent burning, which creates a bitter taste. They will gradually lose their crispiness as they cool but they will become amazingly chewy.
  9. Enjoy!

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