The recipe is super easy and open to endless variations.
2 cans (3 cups) cooked chickpeas, drained and rinsed
½ tsp salt (or to taste)
Rinse the chickpeas and dry thoroughly on paper towels.
You can either put the chick peas in a bowl and toss with the olive oil, salt and any spices you are using or put them on the cookie sheet, add the olive oil, salt and spices and mix them around to coat them.
Bake for 15 minutes, toss the chickpeas around, then bake another 15 minutes or until crunchy. Mine took quite a bit longer, but I think my oven is a bit off. The important thing is to keep checking so you don't burn them!
Add more salt and/or spices if necessary.
Along with the salt you can add:
Mexican flavor: cumin & chili powder
Cayenne for spice
Paprika—try smoked Spanish paprika
|Chickpeas aka garbanzo beans. Dont' know why the picture is fuzzy. Maybe my camera has cataracts?|
|Dry on paper towels. It helps to do this on your cookie sheet so you don't have chickpeas rolling all over the kitchen!|
|I decided to live dangerously and not line the pan with foil. Nothing stuck!|
Okay, I take lousy pictures. But at least I'm funny, right? Right?
The second in my Gourmet De-Lite series just came out—Steamed to Death—and it contains healthy and delicious recipes including a “magic omelet”!
Stop by and visit me at www.pegcochran.com or on my Facebook page: www.facebook.com/pegcochran. You’ll find me on twitter, too @pegcochran.
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