Friday, March 7, 2014

Roasted Spiced Chickpeas

Appetizers and desserts are the best parts of every meal? Right?

I remember hearing Rayanne's mom saying so on My So Called Life, and it alway stuck (at 1:27 in the clip below).

Let's throw "snacks" into the apps/desserts/best-things-to-eat category.

I'm always attracted to foods that are crunchy, spicy, or smoky.  I also prefer those things to be homemade, and not totally unhealthy.

This is a quick, easy, protein-rich snack.  It's best to eat these guys soon after you make them.  They lose their crunchiness after a few hours.

I like smoky flavors like cumin and smoked paprika, but you can try any spice combo you think you would like.

This recipe makes a small batch, but you could easily double it and adjust the spices accordingly.

Roasted Spiced Chickpeas
Serves 2-3 as a snack

1 15-oz. can chickpeas, rinsed, drained and patted dry
2 tablespoons olive oil or grapeseed oil
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 teaspoon coriander
1/8 teaspoon chipotle powder (or chili powder could be good, too)
pinch of salt (optional, doesn't really need it as the chickpeas are seasoned in the can)

Preheat the oven to 400°F, with a rack placed in the center of the oven.  Line a sheet pan with parchment paper or foil.

Rinse and drain your chickpeas. Lay them out on a towel, or paper towels, and pat them dry.
In a bowl, add your dried chickpeas, olive oil, and spices.  Toss the chickpeas in the oils and spices so that each one is well coated with the mixture.

Transfer the chickpeas to your lined baking sheet and place in the oven for 25-40 minutes (it depends on the chickpeas and your oven), until they are crunchy and browned.  Keep an eye on these guys, they can go from crunchy to burnt pretty quickly.

Serve and eat!

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