Roast Chickpeas - the best snack.
I'm going to warn you up front. You will probably make, and eat, an entire batch of chickpeas in one sitting, but they are packed with protein so that's ok, right?
I've tried several versions of this recipe that I found online but ended up mixing and matching the recipes until I found my own version of perfect. This is the spice combo I like best, but you can try anything you like. Curry is a great option and I just found this great list of 15 flavor combinations on thekitchn
I really hate to cook so when I find something like this that is fairly healthy, vegan, super tasty and takes less that 5 minutes to prep, I'm in.
- 2 (15-ounce) cans chickpea a.k.a. garbanzo beans, drained, rinsed, and dried off
- 1-2 tablespoons olive oil
- garlic powder to taste
- smoked paprika to taste
- cayenne pepper to taste
- sea salt to taste
First, drain and rinse the chickpeas, after they are fully rinsed I lay them out on a paper towel and roll them around to dry them off as much as possible.
Preheat the oven to 375.
Transfer the chickpeas to a bowl and drizzle with a little olive oil - just enough to coat.
Generously sprinkle the spices and salt and toss to coat completely.
Spread out on a baking sheet in a single layer and pop in the oven for 20-30 minutes. I usually turn the oven off after about 20 minutes and leave them in for another 20 minutes as the oven cools off.
I like to serve them on these sweet abbesses oblong plates and with super cold beer or a glass of rose.
h/t chow
