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Chickpea Crunchers: Roasted Chickpeas

4/4/2011 8:30:06 AM

Tags: Faith Moser, recipe, recipes, chickpeas, garbanzo beans, snacks, family recipes

Faith MoserFaith Moser is the creator of eco ike {organic baby t’s + cookbooks full of yummy, healthy and quick recipes for kids and grown-ups}! If you want your little tots to dress green or eat green, visit ecoike.com. 

Snacks are a big deal at our house. Someone is always hungry and looking to munch on a little something. We can now add these delicious nutty-tasting crunchers to our snack rotation. These roasted chickpeas are the perfect thing to nosh on. They pack a serious and satisfying crunch, have a wonderful savory flavor and are loaded with nutritional value (chickpeas are an excellent source of vitamin B6, folate, fiber, manganese, iron, potassium and protein).

This recipe is super easy to prepare! It comes together in a couple of minutes and bakes for 60 minutes. You just have to set the timer and stir every 15 minutes. Some ovens run hotter than others. If you sense that they are getting too dark too quickly, pull them out and give them a stir and, if need be, reduce the heat to 375 degrees or 350 degrees. I’ve listed our family’s favorite version, but try your favorite seasonings (rosemary, curry, onion powder, cumin, cayenne pepper, black pepper, more salt) and experiment with your own version.

roasted chickpeas 

1 15-oz can of organic garbanzo beans (chickpeas) or approximately 2 cups of prepared chickpeas
2 teaspoons olive oil
¼ teaspoon garlic salt
couple dashes of sea salt

1. Preheat oven to 400 degrees.

2. Rinse chickpeas and drain. Lay on a tea-towel and allow to air dry (or pat dry with a towel or paper towel).

3. Place in a 9-by-13 glass baking dish. Roast in the oven for 15 minutes. Remove chickpeas and stir/toss thoroughly. Place back in the oven for 15 minutes.

4. Remove from oven and drizzle the olive oil and seasonings of your choice. Thoroughly stir. Place chickpeas back in the oven and bake for 15 minutes. Remove and stir/toss thoroughly. Bake for the last 15 minutes, being sure to keep an eye on the chickpeas if they seem to be roasting or browning too quickly.

Store in an air-tight container.



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