Monday, July 9, 2012

Crunchy Roasted Chickpeas

I love chickpeas, and I'm always looking for new ways to cook them. Nate's not a big fan of the texture of beans, so I thought it would be fun to turn some into a crunchy, spicy snack. This recipe is really easy and makes for a great treat or part snack.

Crunchy Roasted Chickpeas (Garbanzo Beans)

1 15 oz can chickpeas, rinsed, drained, and patted dry
1 TBSP olive oil
1 tsp paprika
1 tsp cumin
salt and pepper

Preheat the oven to 350­°. Rinse and drain the chickpeas. Set them on a double layer of paper towel. Cover with another paper towel, and gently roll the chickpeas to dry them. Remove the top layer of paper towel and remove any loose skins from the beans. 

Put chickpeas on a large cookie sheet. Put pan in oven and bake for 30 minutes, shaking about every 10 minutes. 

Remove pan from oven. Toss chickpeas with olive oil, spices, salt and pepper, then return to oven for another 20-30 minutes or until crunchy, shaking the pan often. 

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