I saw a recipe for roasted chickpeas a while back but for the life of me, I can’t remember where I saw it. I had a can of chickpeas handy, so I googled to see what I came up with. The writeup on CheapHealthyGood blog made me laugh, so I decided to give that recipe a try. If you do nothing else, you need to read what she wrote!
All in all, it wasn’t bad. I think if I tried it again, I would not use cumin. I just wasn’t a fan of that flavor. I’m not sure what I would do, maybe just a cajun spice. My only other complaint is that the crunch factor wasn’t consistent. The ones that were really crunchy were great, but the ones that weren’t…not so great. I’ll probably give roasted chickpeas another try, but if you do before me, let me know what you do! You can’t beat the price – you can buy a can of chickpeas for less than a buck! And you probably have the rest of the stuff around the house!
1 can chickpeas, rinsed and drained
1 tsp. olive oil
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 tsp. cumin
Preheat oven to 425.
Line a pan with aluminum foil and add the chickpeas. Roast for 10 minutes, then shake well. Roast another 10 minutes, remove from oven.
Combine the chickpeas with the other ingredients. Toss well to coat. Spread back in baking pan and cook until very crunchy (this may take a while). Check about every 10 minutes, shaking the pan when you do!