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Saturday, October 1, 2011

Spiced Roasted Chickpeas

Crunchy like corn nuts!
Those of you that know me know that I am a big snacker.  I am basically always craving a crunch, and I have been searching for a healthy alternative to crackers.  Well, I just found my new crunchy snack!  Roasting chickpeas results in them having a nice little crunch - like a corn nut (remember those?).  These chickpeas are healthy.  All they have on them is assorted spices and a little bit of grapeseed oil.  I made a sort of spice blend, kind of inspired by hummus and mediterranean spices.  You could make these spiced  with any combination you like.  I am gonna try one with lemon, basil, and garlic next I think (you know, the trifecta of my three favorite flavors).  Anyway, I recommend doubling the recipe because these little guys are addictive and you will go through them much faster than you think.  (Also, if you don't go through them quite as fast as I do, they keep really well in an airtight container).

The Ingredients:
Ingredients.
2 (15 oz.) cans of garbanzo beans (I like to get the kind in no salt).
2 tablespoons of grapeseed oil (or olive oil...just an oil with no strong flavor)
1/2 teaspoon of sea salt (or more to taste)
1/2 teaspoon of black pepper
1/4 teaspoon of paprika
1/4 teaspoon of onion powder
1/2 tablespoon of chili powder
1/4 teaspoon of cumin
1/2 teaspoon of garlic powder
1/8 teaspoon of cayenne pepper (optional depending on whether or not you like heat)

1. Open and drain the garbanzo beans.  Rinse the beans thoroughly.  Allow the beans to air dry or pat dry with a towel.

Beans rinsed and air-drying.
2.  Preheat the oven to 350 degrees F.
3.  Create your spice blend in a bowl that would fit all of your chickpeas.  

Spices.
4.  Add the oil to the spices and mix until blended.

Oil and spice blend.
5.  Once the chickpeas are dry, pour them into the oil and spice bowl.  Mix so that the chickpeas are coated.

Garbanzos in bowl getting coated in spices.
Spice-coated garbanzo beans.
6.  Spread the chickpeas out on cookie trays.  Make sure the trays have a silpas mat on them.

Spread on the tray.
7.  Roast the garbanzos for 40-50 minutes, or until crispy.  Every 10-15 minutes, mix the garbanzos around so they don't burn.  You can eat them hot out of the oven too - just be careful not to burn your tongue.  Makes 10-15 hearty handfuls for snacking.  Enjoy!

Final product.
Yum!
Recipe adapted from Natural Noshing food blog.

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