Rookie Chef: Roasted chickpeas
blog by Kathryn Przybyla • February 14, 2012 @ 11:59pm
Who doesn’t want to snack a little bit when they get home from work?
Rather than looking for something quick, and probably unhealthy, to munch on give this snack a try. I’ve had these before as an appetizer before dinner, but this is my first attempt at cooking them myself. Honestly, it couldn’t be easier. For the complete recipe, head over to Allrecipes.com and start making this addictive snack.
Total time—45 minutes (to bake)
Start by pre-heating the oven to 350 degrees.
2 tablespoons olive oil
1 tablespoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1 pinch salt
1 pinch ground black pepper
1 dash crushed red pepper
1 (15 ounce) can chickpeas, rinsed and drained
Grab a baking sheet and cover it in aluminum foil—this will prevent a messy clean up after you’re done. Combine the cumin, garlic powder, chili powder, salt, pepper, crushed red pepper and olive oil in a mixing bowl to make the seasoning for the chickpeas.
Take the chickpeas out of the can, drain and rinse them. Once the mix is all set, combine the chickpeas and the spice mix and coat evenly. I found that stirring them up with a spoon did the best job. Pour the chickpeas and mixture onto a flat baking sheet with none overlapping.
Bake the chickpeas until roasted and lightly browned, which should take 45 minutes. Shake the baking sheet in the oven after 20 minutes or so to loosen the chickpeas so they bake evenly.
This was a great snack to whip up really fast and throw in the oven. I had everything mixed and baking within 10 minutes of getting home and then I could change and relax before a pre-dinner snack. I would even suggest doubling the recipe and making two cans of chickpeas if you are looking to share. The batch I made didn’t last long.
Even if you’re not a fan of chickpeas on salads or raw out of the can, these taste completely different when roasted and crunchy. They just happen to be delicious and an extremely healthy alternative to potato chips or other snacks.
Also, I’m a fan of spice so I added a little more dry garlic, pepper, and chili powder to the baking sheet before popping them in the oven.
Roasted chickpeas: a very good snack.