Lately Mike has been putting Chickpeas on EVERYTHING – salads, ground beef tacos, etc.we always have them in the house so I can make hummus, but when I eat them plain or on something I want them to be crunchy for some reason. I was poking around over the last couple of days and apparently roasted chickpeas are the new thing. So, I had to try them. You don’t have to feel bad about this snack – garbanzo beans are insanely good for you!
This is just the version I created – I think they would be good with lemon, salt and rosemary, or cilantro lime and crushed red pepper flakes, or even just cinnamon and sugar, etc. Make your own version – just use the beans and the olive oil and tweak the rest!
I’m off to pack for our weekend trip to Montana – still not sure how I was talked into it with all the birthday’s and things going on this weekend. Sunday is my dear friend Kelsey’s birthday and ABBY’S – I know she doesn’t know it’s her birthday because she’s a dog, but I still feel bad I won’t be here to spoil her.
Would it be weird if I packed these roasted chick peas as a snack for the plane??
I’m prepping food for next week before I leave as well – our kitchen will be under construction when we get back, so I’m trying to make things we can simply heat up! I can’t wait to show pictures of the kitchen’s progress. We’ve gotten quite a few other house projects done I can’t wait to share as well. More soon!
In the meantime – I hope you all have a wonderful holiday weekend!
Yield: 2-4 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
1 can of garbanzo beans (aka chick peas) drained
1 and 1/2 teaspoons olive oil
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon brown sugar
1 teaspoon cinnamon
Mix all ingredients together in a bowl. Preheat the oven to 400 degrees. Lay the chickpeas out flat and roast for about 30 minutes tossing twice. When done, pour into a bowl.