Crunchy Roasted Chickpeas

  • Total Time: 8 mins
  • Hands-on Time: 8 mins

These roasted chickpeas are a snack that can be enjoyed by all as substitute for nuts or crackers. You can also make a trail mix of popcorn, roasted chickpeas and dried fruit for a treat.

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1. Pre-heat oven to 425 degrees.
2. Place chickpeas on a paper towel and roll around to dry the beans. Remove any loose skins. Pat dry.
3. Combine spices (see Chef’s Suggestions) in a small bowl.
4. Line a baking sheet with foil or parchment paper. Place the chickpeas on the baking sheet and mist with oil. Roll around to coat.
5. Sprinkle with spices and toss well with spoon to coat.
6. Make sure the chickpeas are in a single layer and place in the oven.
7. Roast for 30 to 40 minutes until the beans are a deep golden brown and crunchy, turning the chickpeas over after 15 minutes of roasting.

The spices can be anything you like and as much or as little. Rosemary, a little salt and pepper are lovely. Add some ginger, red chili flakes, salt and sesame seeds for an Asian twist. Garlic and herbs are wonderful too—the possibilities are endless!

Chickpeas are best if eaten the same day as they will soften.



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