Spiced Roasted Chickpeas

How good did Alice’s Chickpea Hash look last week?? I’ve resolved to keep a few cans of chickpeas in my pantry at all times just to be prepared in the event of a chickpea hash craving.

In the spirit of improving my diet steadily while still eating really good food, I was inspired to make a batch of these roasted chickpeas this week.

These are a nice change from the regular texture of beans, as they get nice and crunchy like snack nuts when roasted, but with all the fiber and protein of the beans. So you can snack without feeling like you’re cheating and eating junk food.

It’s an easy recipe that even the kids will love.

…waiting impatiently to dig in!

First get your ingredients together.

I used an assortment of spices from my cupboard that gave it a bit of a Moroccan flavor. You can mix up this spice mix and maybe go with some chili powder or garlic salt…play with the flavors to find your favorite combination.

Place the chickpeas in a colander and rinse under running water for about 30 seconds to remove most of the goo from the can.

Then pour them out onto paper towels and dry them off. I had some great help patting them dry.

Measure out your spices

Once your chickpeas are dry, pour them into a plastic bag with the spices and a drizzle of olive oil and shake until they are all well coated

Pour onto a baking sheet

Then place in a 375°F/190°C pre-heated oven for 40-60 minutes depending on how crispy you’d like them to be. I wanted them very crispy, so I kept them in for the full hour.

Pour them into a bowl and let the snacking begin!

“I want THIS many!” -June

Spiced Roasted Chickpeas
(inspired by this recipe and this one and this one too)

2 cans chickpeas (garbanzo beans)
1 tablespoon olive oil
1/2 – 1 teaspoon spice mix below
1/4 teaspoon sea salt

Spice Mix:
2 teaspoons ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper

Preheat oven to 375°F/190°C.

Drain chickpeas 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. While beans drain, make spice mix. This is great on roasted veggies or chicken, so make the full amount and store in a glass jar.

When beans are well drained and dried, toss with olive oil, spice mix, and salt. Arrange in single layer on baking sheet. Roast 40-60 minutes, or until they are slightly browned and make a rattling sound when you shake the baking sheet.  Serve warm or let cool.

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