Spicy Dry Roasted Chickpeas

I like to have healthy snacks on hand around the house and in particular, stored next to my bed on my night stand for the middle of the night muchies.  One of my favorites to make is spicy dry roasted chickpeas.  I like chickpeas (aka Garbanzo beans) because they are an excellent source of protein and cholesterol-lowering fiber. You can enjoy them year-round by purchasing them either dried or canned.  I buy mine locally from DeKalb Farmers Market in dry form. 

Dried Chickpeas

 

I’ve tried roasting both canned chickpeas and also dry chickpeas and I have found that dry chickpeas that have been soaked and cooked are better suited to roasting because they have absorbed less liquid and are firmer. They become drier and crisper during roasting. 

 So here’s my recipe for spicy dry roasted chickpeas. 

 Ingredients: 

  • 2 cups of cooked or canned chick-peas, rinsed and drained
  • 2 tablespoon olive oil (I love the flavor infused olive oil by Boyajian..check out www.boyajianinc.com)
  • 2 teaspoons chili powder
  • 1 teaspoons of cayenne pepper
  • 1 ½ teaspoons of Zatarain’s or Tony Chachere Creole Seasoning salt

Directions: 

(If you are using canned chickpeas skip step one) 

Pick over and rinse the chickpeas. Put in a pot with enough water to cover and bring to a boil. Turn down the heat and cook until tender. 

Drain and pat dry with paper towels. Place in a bowl and toss with olive oil and spices. 

Preheat the oven to 350 degrees. 

Arrange in single layer on baking sheet. 

 

Roast 40-50 minutes, or until they are slightly browned and make a rattling sound when you shake the baking sheet. 

  

Snack with iced cold beer while watching the football games!

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Chef Lynn Ware

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