Roasted Chickpeas
Roasted Chickpeas could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This recipe serves 4 and costs $1.14 per serving. One portion of this dish contains around 9g of protein, 7g of fat, and a total of 175 calories. 67 people were glad they tried this recipe. It is brought to you by Gimme Some Oven. A mixture of rosemary, curry powder, chili powder, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a hor d'oeuvre. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 85%, this dish is outstanding. Users who liked this recipe also liked Harissa Roasted Chickpeas with Delicata Squash and Chickpeas, Roasted Tempeh with Tamarind Glaze, Sweet Potatoes & Roasted Chickpeas, and Fire Roasted Tomato Soup with Roasted Chickpeas.
Servings: 4
Ingredients:
1 (15 oz.) can chickpeas (a.k.a. garbanzo beans), drained and rinsed
cayenne
chili powder
chipotle powder
cumin
curry powder
garlic powder
1 Tbsp. olive oil
onion powder
rosemary / Italian seasonings
pinch or two of salt to taste
1 tsp. smoked paprika
sesame oil / soy sauce
Equipment:
oven
paper towels
bowl
baking paper
baking sheet
Cooking instruction summary:
Preheat oven to 360F. Drain, rinse and blot the chickpeas dry with a paper towel. (You want to remove as much excess moisture as possible!) Pour the chickpeas into a bowl, and stir in all of the other ingredients until evenly coated.Place on a baking sheet lined with parchment paper and roast for 40-50 minutes, stirring the chickpeas every 10-15 minutes. The chickpeas should be dry and crisp on the outside, but still have the slightest chew when initially tasted. (But they will continue to cook and dry a bit more once removed from the oven.)Let cool for about 10 minutes on the sheet, then serve or store in an airtight container
Step by step:
1. Preheat oven to 360F.
2. Drain, rinse and blot the chickpeas dry with a paper towel. (You want to remove as much excess moisture as possible!)
3. Pour the chickpeas into a bowl, and stir in all of the other ingredients until evenly coated.
4. Place on a baking sheet lined with parchment paper and roast for 40-50 minutes, stirring the chickpeas every 10-15 minutes. The chickpeas should be dry and crisp on the outside, but still have the slightest chew when initially tasted. (But they will continue to cook and dry a bit more once removed from the oven.)
5. Let cool for about 10 minutes on the sheet, then serve or store in an airtight container
Nutrition Information:
covered percent of daily need
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