Roasted Chickpeas [Two Ways]
I happened to stumble upon Martha Stewart’s Spicy Roasted Chickpeas a while back and just haven’t been able to get them out of my mind! I recently mentioned that I’m a snack person. I love snacks…salty, sweet, spicy, sour. You name it, if it’s a snack, I want it! And most of you replied that you love snacks too so I didn’t think that you would mind these. And it doesn’t help at all that chickpeas actually have some nutrition packed in. They are low fat, and high in fiber and protein which makes them a (mostly) guilt-free snack.
When roasted, they become crispy and crunchy and they make a perfect party snack. I chose to do a honey-cinnamon version for the sweet and a Greek-cayenne version for the spicy. Both were good but the spicy ones were definitely my favorite. I used Cavender’s Greek seasoning. If you don’t use this stuff, I’m suggesting you go and get some, and do it fast. This stuff is great for seasoning veggies, chicken, even popcorn. Especially when you just need some quick, simple flavor. I really loved it on the chickpeas, it added a salty flavor next to the spicy of the cayenne. Snack perfection!
Yield: 2 cups per can
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
1 Tbs. canola oil
1 (15-ounce) can chickpeas (garbanzo beans)
1 tsp. Cavender’s Greek seasoning
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1/2 tsp. sea salt
1 Tbs. canola oil
1(15-once) can chickpeas (garbanzo beans)
2 tsp. ground cinnamon
1 Tbs. sugar
1 Tbs. honey
1 tsp. vanilla
Preheat oven to 450 degrees.
Drain chickpeas and rinse under cold water until the water runs clear. Spread out on a layer of paper towels and dry thoroughly. Remove skins if you wish; I didn't remove them all, just any loose ones.
Line two rimmed baking sheet with parchment paper and spray liberally with non-stick cooking spray.
In a medium bowl, combine oil, chickpeas, Greek seasoning, cayenne pepper, paprika, and salt. Toss until chickpeas are fully coated.
In a medium bowl, combine oil, chickpeas, cinnamon, sugar, honey and vanilla. Toss until chickpeas are fully coated.
Place chickpea mixtures on separate baking sheet and spread in a single layer.
Bake for 45 – 55 minutes. Toss every 15 minutes to ensure even cooking. Chickpeas are ready when they are golden brown and crispy.
Transfer to paper towels and let cool slightly. Store chickpeas in an airtight container.
This snack would be wonderful with any spices or herbs that you like. Feel free to try what fits your tastebuds!
Adapted from Martha Stewart