Crunchy Snacking Chickpeas

Crunchy Snacking Chickpeas
Author
Katie Kambridge
Source of Recipe
Boston Globe - September 20, 2009
Serves/Makes/Yields
Makes 4 cups
Recipe Description

Salty, spicy, and sweet versions of this recipe start the same way. 

Ingredients

2 15-ounce cans chickpeas
1½ tablespoons olive oil

FLAVORING MIXES

Salty:
1½ teaspoons sea salt
Pepper

Spicy:
½ teaspoon chili powder (optional)
½ teaspoon turmeric
1½ teaspoons salt
½ teaspoon paprika

Sweet:
1 teaspoon cinnamon
1½ tablespoons sugar
Dash nutmeg
Dash salt 

Preparation

Heat oven to 400 degrees.

Drain the chickpeas and rinse well, then pat dry with paper towels. Pour the chickpeas onto a large cookie sheet and drizzle with olive oil, rolling the beans gently to coat.

Roast the chickpeas for about 35 minutes or until fairly evenly browned, shaking the cookie sheet several times as the beans roast.

Remove the browned chickpeas, transfer to a large bowl, and toss with your choice of flavoring mix.

Serve, or store in an airtight container for 1 to 2 weeks. 

Type of Cuisine
Type of Meal