I have a minor obsession with Pinterest, mainly the food & drink category. My board of "Recipes I Want to Try" is nearing 50 pins, so I should probably start working on actually trying them instead of just drooling over their pictures!
I chose to make the baked spiced chickpeas because I've been looking for a healthy, nutritious snack food to satisfy the munchies I get when I study. I NEED something crunchy (I think I get that from my mom and her need for something crunchy on long car rides!) Carrots and apples only go so far, and I usually crave something salty/savory anyway. These take very little time to make, and not only do they taste great, they have a lot of protein and fiber!
I linked to the original recipe at the top of the post, but I made a slight alteration in the recipe by leaving out the cayenne pepper and using less sugar and oil. I also only used 1 can of beans, because I've only used my oven twice and I wanted a backup can in case I burned these!
Ingredients:
2 cans chickpeas
1 tbsp olive oil
3 tsp spice mix
Spice mix:
1 tsp sugar
1-1/2 tsp ground cumin
1-1/2 tsp sweet paprika
1/2 tsp garlic powder
1/2 tsp salt
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| Drying the chickpeas |
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| Ready to be baked to a crisp!! |
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| Looking toasty and delicious! |
Rinse the chickpeas and lay them out on a towel to dry, and make the spice mix while they are drying. Set the oven to 400 degrees and line a cookie sheet with aluminum foil and non-stick spray. In a small bowl, mix the chickpeas, olive oil, and 3 tsp of the spice mix (save the rest of the mix for use later - it smells amazing!!). Put them in the oven for 40-60 minutes, or until they are firm and crunchy! I set a timer for 20 minute intervals and mixed them around a bit each time. It took 40 minutes in my oven, but different ovens may vary! I used the skins turning black as my cue to take them out. They will get crunchier as they cool.
Enjoy!
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