Crispy Roasted Chickpeas

1 Nov

I’m a snack person.  I like to graze on crackers, cheese, fruits, and veggies throughout the day.  However, I rarely will purchase potato chips, crackers and dips, pretzels, etc. – both because of how ridiculously bad for you they are and because of the price.  So, when I came across a recipe for Crispy Roasted Chickpeas on The Steamy Kitchen, I was intrigued.  I love chickpeas (also known as garbanzo beans) as much for their stand-out nutritional value as their versatility, low price, and delicious taste.  This recipe is great because simply by changing the seasonings, you can make basically any snack you’re craving.  Want something garlick-y and a bit spicy?  This is the recipe for you.  Want something different?  Substitute seasonings, including dried herbs or dashes of vinegar, as you see fit.  I just ate pretty much this entire batch while drinking a beer and watching a football game  and I don’t feel at all guilty, as I would have had I been sitting there with a bag of chips otherwise.  These would also make a great salad topping or garnish on fish or pasta.

Crispy Roasted Chickpeas

Adapted from Steamy Kitchen

Makes 2 snack servings

1/2 can chickpeas/garbanzo beans

1 tbs. paprika

2 tsp. garlic powder

Kosher salt

2 tbs. olive oil

Preheat oven to 400º.

Drain and thoroughly rinse chickpeas.  Spread on a paper towel and rub well to remove skins.  If you don’t get them all, don’t worry about it.  Pat gently with a towel to make sure they are completely dry.

Cover a baking sheet with tinfoil.  Spread chickpeas on the baking sheet.  Coat with olive oil.  Make sure you use your hands and move the chickpeas around to coat all chickpeas evenly.  Add your seasonings.

Bake, uncovered, 30-40 minutes until crunchy and cooked through.  Check on the chickpeas often and shake the pan around if necessary.  Make sure they don’t burn.  Remove from oven and let sit until completely cooled before storing.

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