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Friday, September 14, 2012

Roasted Spiced Chickpeas

So, yeah... a post on little brown beans...nuts?  I kno... but, these chickpeas are like no other chickpea in town. They are roasted, crunchy and spicy. Kind of like me when I don't get enough sleep and the darn dogs bark at 3 am.  Roasted, spiced and crunchy, but in a totally better way. I made these for the first time this past week and they are good. I think next time I will add more spice and roast them a little longer. They are super fun to make, eat and pretty healthy. Healthier for you than a corn nut. Although, lets face it corn nuts are just a delight! Boom. 
 Lots and lots of spices. You really can tailor this to what ever type of flavors you enjoy. Indian flavors, Asian? (Add some soy sauce or wasabi powder.) You could even roast with some olive oil, rosemary and thyme. Go bonkers banana pants with the flavors.  Throw in some roasted bacon and some sage and totally go nuts. Do it!!!
Roasted golden good.
Enjoy with some sparkling soda and lime or just a good old cold beer. New action on a cocktail nut.


Roasted Spiced Chickpeas
From Whole Living
Makes about one cup: Easily you can double this for a bigger crowd. A really good snack or even a lunch box go to.

Ingredients
One 15 oz can of chickpeas, drained and rinsed
1 tablespoon of veggie oil
1/4 teaspoon of ground cumin
1/4 teaspoon of ground coriander
1/4 teaspoon of ground ginger
1/4 teaspoon of ground hot paprika
1/2 teaspoon of kosher salt

Preheat the oven to 425 degrees. Toss the chickpeas with the oil and spices until evenly coated. Spread onto a rimmed baking sheet. Roast, shaking the pan occasionally, until the chickpeas are golden and crunchy. About 30 minutes. Let them cool completely. Store in an airtight container for up to 2 weeks. Enjoy!

2 comments:

  1. These look SO good! I love chickpeas, and I can see myself making and eating these in, oh...one setting. :)

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    Replies
    1. Yes, you can eat all of them at once. They are pretty darn good and good for you! Enjoy.

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