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.
Roasted golden good.
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.
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!