Monday, January 20, 2014

Roasted Chickpeas


Crunchy and spicy are the two things I love most in food. These baked chickpeas are both, plus a tasty and healthy snack. Just toss them with a little olive oil and some spices, then roast in the oven until crunchy. They’ll stay crispy for a few days stored in a container with a tight fitting lid. In addition to a great snack or salad topping these roasted chickpeas make a wonderful gluten free garnish for soup, vegetables or casseroles.


Roasted Chickpeas


Ingredients:
  • 2 (15-ounce) cans chickpeas, also known as garbanzo beans, thoroughly drained and rinsed and spread on paper towels to dry as much as possible
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon Italian parsley (optional)
  • 1/2 teaspoon sea salt
Directions:
  1. Heat the oven to 400°F and arrange a rack in the middle.
  2. Place the chickpeas in a large bowl and toss with oil, cumin, chili powder and cayenne pepper. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes.
  3. Toss with the parsley and salt.
  4. Cool completely.
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This recipe was shared at  AFW.   http://www.thetastyalternative.com/2014/01/allergy-free-wednesday-week-102-january.html 




3 comments:

  1. i made some of these recently with different herbs/spices. they are great!

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  2. I love keeping roasted chickpeas on hand for healthy snacking! I will have to try with these spices... sounds delicious!

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  3. Absolutely love these! So simple yet satisfying. I'll have to add this to our list of allergy snacks free of the top 8 food allergens!

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