Sometimes we’ve just got to satisfy a craving for crunchy & salty foods. My usual go-to is old school popcorn, popped in a pot. The amount of popcorn that I eat almost borders on embarrassing. Come to think of it, I could probably actually survive on popcorn alone, and not even bat an eye. Being that I’m fortunate enough to live in a place where I’m not forced to test out that very-probable theory, from time to time, I try to introduce variety into my snacking repertoire. When I manage to look beyond my tunnel-visioned love for popcorn, these, absolutely delicious, roasted chickpeas are an excellent alternative.

Once roasted, the wee garbanzo becomes crunchy and yummy. You can literally throw whatever combination of spices you’d like onto these guys, tuck ’em into the oven for a surprisingly-lengthy amount of time, and then, BOOM: you’ve made yourself a healthy and satisfying snack food.

Grab a bowl of roasted chickpeas the next time that you’re on your way to watch the Bachelor, and you’ll be able to enjoy it totally guilt-free…well, the chickpeas at least…the guilt that you’ll inevitably feel for having thrown your soul out the window whilst watching the rose ceremony is probably legitimate. But at least you’ll have your high-protein, low-fat, snack to ease your conscience.

In all seriousness though, any spice blend tickles that your fancy’ll be lovely on the chickpeas.

Roasted Chickpeas

Adapted from Kalyn’s Kitchen

Ingredients

4 cups cooked chickpeas (I soaked and cooked dry chickpeas, but you could use 2 cans)
2 Tbsp olive oil
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp chile powder
1/2 tsp sweet paprika
1/8 tsp ground cinnamon
1/8 tsp ground allspice
1/4 tsp ground ginger
1/8 tsp cayenne pepper
a pinch of ground cloves
1 tsp salt (you could use 1/2 tsp if you’d rather)

Directions

1. Preheat oven to 350 degrees F.
2. Drain garbanzo beans into a colander and rinse well with cold water until no more foam appears. Let beans drain for 5-10 minutes, then pat dry with a cloth of paper towel if they still look wet.
3. When beans are well drained and dried, toss with olive oil, spices, and salt. Arrange in single layer on baking sheet (use two sheets if you have to). Roast 40-50 minutes, stirring occasionally, or until they are slightly browned and make a rattling sound when you shake the baking sheet.

Serve warm or let cool.

Advertisements