Posted by: Hil | October 31, 2009

Crispy Roasted Chickpeas

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I have absolutely no idea how I managed to run this blog for over a year without mentioning this delicious snack, but I have the pleasure of remedying my error now.  Roasted chickpeas (also known as garbanzo beans) are pack lots of flavor, protein and fiber into a small package, making the perfect compact snack to take on the go.  They’re really simple, but surprisingly yummy.  I got the recipe for these from Kalyn’s Kitchen, although I vary the spices depending on my mood.

To make them, rinse and thoroughly drain a can of chickpeas.  Pat them dry with paper towels if they still look wet.  In bowl, combine a tablespoon of olive oil and spices of your choosing to make a paste.  I enjoy a combination of cumin, garlic powder, chili powder and cayenne, but use whatever you have.  If your beans don’t have much added salt then you may want to add salt to the mixture as well.  Add the beans to the spice mixture and toss.  Put the beans on a baking sheet and bake at 375 for about 50 minutes or until the beans rattle when you shake the pan. 

I cooked the batch pictured above for longer than usual–usually I take them out earlier.  Part of the fun of making these for the first time is stealing a chickpea at each test point until it is just the level of crunch that you like.

Happy Halloween, everyone–the Lemonator made a batch of pan de muerto tonight and we will be sharing the recipe tomorrow!

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Responses

  1. So glad to hear you like them. Your spice mixture sounds great!


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