"The Chickpea is neither a chick, nor a pea. Discuss." SNL Coffee Talk
I LOVE me some chickpeas, especially in their hummus form, and given how they are packed with protein, I feel good eating them. However I can never make it through an entire can so I rarely buy them. The only time I consistently eat chickpeas (AKA Garbanzo beans) is at a salad bar.
Fortunately, there's been a sudden rush of recipes for roasted chickpeas on Facebook, pinterest, and assorted magazines. These recipes turn the beans into a tasty snack, more akin to eating nuts than carrots.
I've smashed together a couple of different recipes to make my own version and this is all you need:
- 2 cans chickpeas
- 1 Tablespoon Olive Oil
- 1 teaspoon each: cumin, garlic powder, paprika (or smoked paprika if you have it!), and salt
- 1/4- 1/2 teaspoon red pepper flakes (depending on how much heat you like!)
- Freshly ground pepper to taste.
Preheat the oven to 400 degrees. Put the chickpeas in a strainer and rinse thoroughly. Pat dry and set aside.Add olive oil to a bowl along with all of the spices.Using a fork, whisk the ingredients together until it's a paste-like consistency.
Adjust seasoning as desired, which means more pepper for me!Add the chickpeas and stir until they are evenly coated in the mix. Spread in an even layer on a baking sheet.
Bake for 20 minutes, giving the pan a good shake (or stir) at the 10 minute mark. Test at the end of 20 minutes and see if you like the texture. I always like mine a little crunchy, so I add an additional 10 minutes. Serve as a stand alone snack, as part of an appetizer tray, or use to top on a salad.
The peas will keep for a couple of days in an air-tight container.