Roasted Chickpeas

by Peg Cochran

Here is a recipe that Gigi Fitzgerald from my Gourmet De-Lite series would approve of!  It’s a super healthy snack that will satisfy your urge for something crunchy and salty while providing amazing health benefits.  Chickpeas, or garbanzos as they are also known, are a member of the legume family and are a great source of zinc, folate, protein and masses of fiber.  Chickpeas are one of the earliest cultivated legumes—as far back as 7500 years ago!

The recipe is super easy and open to endless variations.

 2 cans (3 cups) cooked chickpeas, drained and rinsed

2 TBL olive oil
½ tsp salt (or to taste)

Preheat oven to 425 degrees

Line a rimmed baking sheet (or cookie sheet) with foil for ease of clean up.
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:

Indian flavor: curry powder & garam Masala
Garlic powder
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?

Rinse well

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?

Bon Appetit!

 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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