May 27, 2014
Roasted, Spiced Chickpeas
Serves 3 (1/2 cup each)
One 15-ounce can (or 1 1/2 cups cooked) chickpeas
1/2 teaspoon olive oil
1/2 teaspoon fine-grain sea salt
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon ground ginger
1/4 teaspoon cumin
1/8 teaspoon ground turmeric
Preheat oven to 400 F (204 C), and line a medium baking sheet with a couple of paper towels.
Rinse and drain the chickpeas and place them on the paper towels. Add a couple of paper towels on top, and roll the chickpeas around until they are completely dry. This helps them crisp up in the oven.
Put the chickpeas in a medium mixing bowl and stir in the olive oil until they are coated. Now, stir in the rest of the seasonings.
Discard the paper towel and line a baking sheet with parchment paper. Add the spiced chickpeas back onto the baking sheet.
Roast the chickpeas for 20 minutes. Give the pan a gentle shake to stir the chickpeas and roast them for another 15-20 minutes, until they are golden and lightly charred on the bottom. (Roast for a full 40 minutes to get them crispy, but keep an eye on them, as oven temps vary.)
Cool the chickpeas for 5 minutes or so, and then use them to top salads or just to snack on. They will lose their crispness quickly, so these are best enjoyed immediately.
Tip: You can also freeze the chickpeas once they are fully cooled and reheat them in the oven for 5 minutes or so to bring back the crispiness.
(Recipe and photo courtesy of Angela Liddon, author of The Oh She Glows Cookbook.)
All figures are per serving (assumes 3 servings).
Fat: 2 g
Carbs: 21 g
Fiber: 5 g
Protein: 7 g
Sodium: 291 mg