spicy roasted chickpeas recipe
Wednesday, April 27, 2011
For quite some time now, I've been meaning to make spicy roasted chickpeas to snack on. I adore chickpeas, I adore snacks, and I certainly adore spicy foods, so it makes sense that this would be something perfect for me. Well, yesterday was a cold, gloomy rainy day, so I thought, "What better time than to try out a new recipe, especially one with warming-up potential?"
And boy, was I ever right. Using the two hour break between my afternoon classes to go home and make a healthy snack instead of buying a muffin or chips at school was smart, plus it gave me a chance to get off campus and stop thinking about finals for a minute. I should warn you though, these roasted chickpeas are like a drug. I'm pretty sure I could have eaten all of them in one sitting if I didn't have to go to another class.
Spicy Roasted Chickpeas Recipe
2 cans chickpeas (aka: garbanzo beans)
extra virgin olive oil
1-2 cloves minced garlic
1. Preheat your oven to 400F.
2. Drain, rinse, and pat dry the chickpeas. Then, in a large bowl, drizzle them lightly with olive oil and toss to coat. Add the garlic, then sprinkle with sea salt, pepper, cayenne, and cumin, to taste. I prefer salty, spicy foods, so I used more than you might want to. Just use your best judgment based on your personal taste. Toss again to coat the chickpeas evenly with your spices.
3. Spread the chickpeas onto a rimmed baking sheet. Make sure that the chickpeas are only in one thin layer, not on top of each other, or they won't roast evenly.
4. Bake for 30-40 minutes, until browned and crunchy. Let them cool for a few minutes (if you can wait that long), then enjoy!