Roasted Chickpeas

I’m stepping up my chickpea game! They are a perfect addition to my roasted veggie bowls, or just to snack on. It only take a few minutes to whip these together, then simply pop them in the oven. Hopefully you’ll be as happy as I am when I munch on these crispy little balls of joy.

Feel free to get creative (as always) and mix up the seasonings, depending on what you plan to put them on. This is everything I used:

_MG_2346

First, drain and rinse the chickpeas. Dry them by laying them out on paper towels and patting them dry. I also changed out the underlying paper towel, covered them, and let them sit a bit to dry out (optional step). Make sure to discard any loose skins (this can be done by pinching the beans between your thumb and index finger).

Combine seasoning (salt, cumin, and paprika) and oil in a mixing bowl, stirring to thoroughly mixed. Toss in dried chickpeas into the oil mix and stir to coat evenly. I put in the chickpeas first, but I’d recommend putting in them after the oil and seasoning is mixed.

Place chickpeas on prepared baking pan. Bake for 20 minutes, making sure to pop open the oven and shake the pan half way through to ensure no sticking.

Take pan out, drizzle honey on, then bake for an additional 5 minutes, until crispy.

Enjoy these crispy little balls on their own, or as a tasty addition with other vegetables.

_MG_2518

KITCHEN UTENSILS:

  • Mixing bowl
  • Paper towels
  • Flat spatula (or some stirring utensil)
  • Baking pan
  • Parchment paper

Roasted Chickpeas

  • Servings: 1½ cup
  • Difficulty: easy
  • Print

Ingredients_MG_2516

1 can chickpeas, drained and rinsed

1 tablespoon extra virgin olive oil

1 teaspoon cumin

1 teaspoon paprika

½ teaspoon sea salt

½-1 tablespoon honey (sweeten to your liking)

Directions

  1. Preheat oven to 425º.
  2. Dry the chickpeas as best you can and discard any loose skins (this can be done by pinching the beans between your thumb and index finger).
  3. Combine seasoning (salt, cumin, and paprika) and oil in a mixing bowl, stirring to thoroughly mixed.
  4. Toss in dried chickpeas into the oil mix and stir to coat evenly.
  5. Place chickpeas on prepared baking pan. Bake for 20 minutes, making sure to pop open the oven and shake the pan half way through to ensure no sticking.
  6. Take pan out, drizzle honey on, then bake for an additional 5 minutes, until crispy.
  7. Enjoy!

One Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s