Roasted Spiced Chickpeas
This is a delicious, easy to make snack.
I decided to make a snack with ingredients I had in my pantry. I have been trying to incorporate chickpeas in some of my recent recipes like this pasta dish I recently created Rotini with Spinach and Garbanzo Beans.
When we taste tested this snack recipe, there was nothing left after 20 minutes. My husband loved them and said they would pair well with beer! He said they reminded him of an upscale version of beer nuts. So I had him try them with a nice craft beer and it was a hit!
You may want to double the recipe if you are serving guests.
ROASTED SPICED CHICKPEAS SNACK
- 1 (16 oz.) Can Chickpeas (Garbanzo Beans)
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Teaspoons Chili Oil
- 1 Tablespoon Light Brown Sugar
- 1 Teaspoon Chili Powder
- Himalayan Pink Salt
1. Preheat the oven to 375 degrees.
2. Rinse and drain the Chickpeas in a small colander. Transfer the drained Chickpeas to paper towels to dry them off.
3. In a mixing bowl, whisk together the Olive Oil, Chili Oil, Chili Powder and Brown Sugar.
4. Fold the Chickpeas into the Olive Oil mixture with a spatula.
5. Spray a large baking sheet with non-stick cooking spray. Transfer the Chickpeas to the baking sheet.
6. Give your Sea salt grinder a few good turns over all. If your Sea Salt isn’t in a grinder just sprinkle about a teaspoon over the top of the Chickpeas.
7. Roast the Chickpeas for about 30-40 minutes. All ovens cook differently so check them at the 15 minute mark, give them a good stir. You are looking for the Chickpeas to be golden brown and the outside will just start to get a little crispy. The Chickpeas may make a popping sound while roasting so don’t be alarmed. My first batch of Chickpeas took about 35 minutes in my oven and I stirred them twice while roasting.
8. When the Chickpeas are done remove them from the oven and allow them to cool on the baking sheet. They tend to crisp up a little more once they have cooled. Transfer them to a serving dish or bowl for serving. Store leftovers, if there are any, in a sealed plastic bag or a covered container.
Recipe by: Hot Dish Homemaker