Roasted Chickpeas

Chickpeas...aka garbanzo beans. They aren't exactly the first food I jump to eat when I'm hungry. They have never really sounded appetizing to me. I do love hummus though, which is made from chickpeas. I had seen a couple of recipes for roasted chickpeas, so I decided to give one a try. The result? A crunchy, flavorful snack that tastes quite good! Don't let the main ingredient {the chickpeas} scare you. They're full of fiber and protein and resemble peanuts when roasted. Here's the recipe {from skinnytaste.com}:



Roasted Chickpeas {My notes are in blue.}
3 servings

15 oz can chickpeas, drained
olive oil spray
salt
1 tsp chili pepper powder (to taste)
1 tsp cumin
1 tsp paprika
1 tsp coriander
1 tsp curry powder
1 tsp garlic powder

Preheat oven to 375°.
Drain chickpeas in a colander and let them dry completely. Pat dry with a paper towel if needed.
Arrange on a baking sheet in a single layer and roast for about 30-35 minutes, shaking the pan every 10 minutes. {It took quite a bit longer in my oven, so pay close attention to how your oven tends to work.} They will be golden brown and crunchy on the inside when done, not moist.
In a medium bowl, combine all the spices.
Remove chickpeas from oven when done and spray with olive oil spray.
Immediately toss with spices while hot.
Eat at room temperature.

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