These chickpeas come out crunchy, salty, and a little spicy. They are a great snack, best served with a tall cold drink. They can keep for several days so they’re a great travel snack for vegetarians and meat-eaters alike. I’ve reduced the cayenne from the original recipe so that they’re not too spicy. Enjoy!
Spicy Roasted Chickpeas
- one 15oz. can of chickpeas
- 1/2 tsp. olive oil
- 1 tsp. salt
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/8 tsp. cayenne pepper
- Preheat oven to 400ºF
- Drain and rinse chickpeas, then lay them on a clean tea towel; roll gently in cloth to dry them completely
- Place them on a cookie sheet and drizzle olive oil on top; roll chickpeas to coat
- Blend the spices and sprinkle on top; roll chickpeas again to cover completely
- Bake for 35 minutes shaking 2 times along the way (at 15 & 25 minutes is my recommendation). Add an extra 10 minutes if you like them really crunchy.
- Let cool and serve.
- I like to leave any loose chickpea skins mixed in; they end up extra crispy
- You can use any pan but try to use something with an edge like a jelly roll pan or even a cake pan so you don’t lose the chick peas
- I’ve never tried cooking these without parchment paper but I’m sure they’d be fine
- This recipe can easily be doubled if you’re having guests. They don’t last long in our house
- Feel free to play around with the spice mix; if you don’t like them spicy, reduce the cayenne to 1/8 tsp. or remove it altogether, although if you do eliminate the cayenne I’d be inclined to add something else like paprika or chili powder instead. I think these would be good with salt and finely chopped herbs as well. Let me know if try a different mix and if you liked it.
This recipe is a compilation of several others, but the inspiration came from Angela Liddon’s Oh She Glows, a beautiful and healthy vegan cookbook.
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