This is an awesome snack for kids and grown-ups. Except the grown-ups should have it with some ice-cold beer. You can vary the spices as you desire, leaving out the “spicy heat” elements if you so prefer. Or pull some out for the kids, before you add the cayenne or paprika. I added cumin to mine, because it is a favorite and I can never really follow a recipe completely. You can probably make these with any spices that you or the kids fancy. Experiment away to find your favorite combo.
We made a batch a few weeks ago, and it was all consumed within a day! Next time, to make it more economical, we are going to used dried versus canned beans.
The recipe is from Martha Stewart’s Everyday Food and they have several suggestions on what you can do with these yummy chickpeas aside from just eat them on their own.
- Sprinkle over a salad or stir into a stew
- Puree with lemon juice, olive oil and fresh herbs for a sandwich spread
- Saute with onions and cherry tomatoes
- Boil and mash in with your mashed potatoes, to make them a bit healthier
Crunchy Roasted Chickpeas
- 2 cans (15.5 ounces each) chickpeas
- 3 tablespoons extra-virgin olive oil
- Coarse salt
- 1 1/2 teaspoons ground coriander, paprika, or cinnamon (optional)
- Preheat oven to 400 degrees.
- Drain and rinse chickpeas and scatter on a paper-towel-lined rimmed baking sheet.
- Let stand 15 minutes.
- Remove towels and toss chickpeas with olive oil.
- Roast until crisp and golden, about 45 minutes, stirring occasionally.
- Toss with salt and ground coriander, paprika, or cinnamon, and serve.