Spicy Roasted Chickpeas

3 Aug

 

Today we are going to learn to make a snack that is salty and crunchy and pretty much guilt free. Chickpeas are high in protein and low in fat and when roasted make a fantastic alternative to potato chips (which I love). I’ve been thinking about trying to roast chickpeas for a while, but I was turned off by the cooking time. An hour!? UGH. But now that it’s behind me, it wasn’t all that bad. I just spent all that time watching “15 Awesomest Boy Bands,” which was just splendid. Sorry for the spoilers, but *NSYNC was robbed. Don’t get me wrong — I loved Backstreet Boys almost as much but not quite as much as I loved *NSYNC. My 11-year-old self shed a tear. Now let’s move onto the recipe.

 

You will need:

  • 2 cans of chickpeas/garbanzo beans
  • 3 Tbsp of olive oil
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander seed
  • 1/2 tsp ground ginger
  • 1 tsp kosher salt

 

First preheat your oven to 350°F. Then measure out all the spices into a small bowl and measure out the olive oil into a separate bowl. Then comes the most annoying part of the process. Open and drain the cans of chickpeas, then pour them onto a couple paper towels. I did this in batches of about half a can at a time. Use the paper towels to dry the beans until you start to see the dull-colored skins come off. I ended up pinching the beans between my fingers to snap the skins off them. Do this to all of the beans. Once you’re finished, you’ll have a pile of weird-looking bean skins and a bunch of shiny beans. Throw away the skins and put the beans onto an ungreased baking sheet with sides.

 

Next is the easy part. Mix up all the spices so they’re well incorporated in the bowl, then put all the beans into a pile in the center of the pan. Pour the olive oil evenly over the pile, and sprinkle the spices evenly over the oiled beans. Then use a spoon or your hands to mix the beans until they’re all coated in oil and spices.

 

Make sure the beans are spread evenly across your baking sheet, and pop them in that 350°F oven. Bake them for about 50 minutes. I stirred mine every 20 minutes or so. If they don’t look crunchy at the end of 50 minutes, leave them in for another 5 to 10 minutes. Just keep an eye on them.

 

Once they’re done, crunch away! They’re good served warm or at room temperature. If you manage to have leftovers, put them in an airtight container and refrigerate. This recipe is also very easy to double or half, so you can cook to your desired volume. I’ve literally been eating these the entire time while writing this post. I wonder when this snack crosses the line from healthy to unhealthy due to extreme volumes of consumption.

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