Chickpeas seem to be everywhere lately. Which I totally love because they are delicious and can be modified into any type of cooking. Besides their normal use in hummus, you can now find them in soups, salads, pasta dishes and my personal favorite, roasted as a snack. Roasted chickpeas, are a delicious savory snack that’s low fat, high fiber, packed with protein, and perfect for kids and adults. Especially, kids with a nut allergy! They remind me of the corn nuts I would eat as a kid, but without all of the preservatives.
This specific recipe uses Indian and Spanish spices. It’s a recipe I normally run to when I’m stumped for a new idea because it’s always a hit. Plus, I typically have all the ingredients in my kitchen. Depending on how spicy you like your food, you can add more or less cayenne pepper to the recipe. The addition of smoked paprika gives this snack a distinctive sweet and smokey taste. Unlike the use of regular paprika, which has more of a neutral flavor and is used mostly as a garnish.
To make sure they come out perfectly crispy and crunchy every single time, you need to give the chickpeas time to dry out. I typically drain the cans and pour the chickpeas on paper towels for an hour or so. They don’t have to be completely dry, but the drier they are before going into the oven the crunchier they will become. After the chickpeas are finished roasting in the oven, give them time to cool. As they cool off, they will become even more crunchy (and tasty)!
- 2 15 oz. cans of chickpeas
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic salt
- 1/2 tsp cayenne pepper
- 2 Tbsp olive oil
- dash of salt/pepper
- Preheat oven to 400 degrees.
- Drain the cans of chickpeas and allow time to dry.
- In large mixing bowl, combine chicpeas along with all other ingredients.
- Spread out seasoned chickpeas on a baking sheet.
- Bake for approximately 45 minutes to 1 hour.
- Remove from oven, and let cool. As the chickpeas cool, they will become more crunchy.