Tuesday, September 22, 2009

Roasted Chickpeas


2 cans garbanzo beans (chick peas) rinsed, drained, and dried with a paper towel
2 tsp. olive oil
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder

Preheat oven to 400 degrees. Line a jelly roll pan with aluminum foil. In a medium bowl combine all ingredients until chickpeas are well coated. Spread evenly in pan. Roast for 30 minutes. Remove pan from oven, stir chickpeas, and return to oven and drop temperature to 375. Stir again after 15 minutes. Roast 15 minutes more (total of 1 hour) watching carefully to make sure peas do not burn; remove from oven and allow to cool completely before storing in a Ziploc or other airtight container.

  • You will most likely have a couple of exploding peas. Just be sure to pick them out of your oven once it is cool.
  • The peas start to lose their crunch after the first day (especially in a humid climate), so eat fast.
  • These are like corn nuts and are a great topper for salads. High in fiber and protein and not a lot of fat - excellent healthy snack.
  • If you live in a humid climate I would recommend omitting the oil or only using 1 tsp.
You can use whatever seasoning you prefer. Online people have suggested cinnamon sugar, cajun seasoning, sea salt, etc.

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