Roasted Chickpeas
Someone on twitter recently mentioned that roasted chick peas have become their favorite snack and I thought that was a statement I could get behind. I was really excited with the prospect of a new healthy snack to eat while watching tv at night. These did not disappoint. I am also looking forward to playing with different spice blends, maybe trying something sweet next time with a cinnamon/sugar mix.
Ingredients & Directions:
- One 15-ounce Can Chick Peas
- 1 1/2 T Olive Oil
- Salt
- Spice blend of your choice (I used Curry Powder, Fresh Thyme, Crushed Red Pepper)
Preheat oven to 400 degrees. Drain the can of chick peas in a strainer and rinse with water for a few seconds to clean off the chick peas.
Lay paper towel on a baking sheet, and spread the beans over. Use another paper towel to gently press and remove the water from the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.
Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat.
Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn. Also, be aware that some of the chick peas will pop off the pan while cooking, just so you remember to check to bottom of your stove after cooking in case that happens to you too!
Season with salt and spice blend. Tip: Do not put them in a closed container. The chick peas I didn’t finish (I ate most of them) got soft and were just not as good.
(Steven)
