ROASTED CHICKPEAS

My family loves snacks. Most of them prefer sweets, you know, cookies, candy, ice cream, but I’m the odd one. I want salty, spicy, crunchy. Give me chips and salsa, wasabi peas, jalapeno poppers and I’m a happy girl. This is a great snack that satisfies all my favorite cravings.

The beauty of this recipe is that you can change it to all your favorite flavors. It could even be made into a sweet treat.

INGREDIENTS
1 (15 oz) can chickpeas
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/4 teaspoon onion powder
1/4 teaspoon ground coriander
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
pinch of cayenne pepper (to taste)
2 teaspoons olive oil

 

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Preheat the oven to 400 degrees.

Drain and rinse the chickpeas. Remove any skins that are loose. Lay out on a cloth and dry thoroughly with paper towels.

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Lightly spray a baking sheet with nonstick spray. Place the dried chickpeas in a single layer on the baking sheet. Bake for 15 minutes with nothing added to them.

Remove the chickpeas from the oven and drizzle the olive oil over them. Mix thoroughly making sure they are evenly coated. Mix all the spices in a small bowl and spoon over the chickpeas, mixing gently but well.

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Bake for another 10 minutes, then stir well and bake for another 10-15 minutes until they are toasty brown. Turn off the oven but do not remove the chickpeas. Allow them to cool in the oven with the door slightly ajar.

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Spicy, crunchy, easy, and so good!

 

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