Nut Alternative: Roasted Chickpeas

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  • Spicy Roasted Chickpeas

    This is another one of my favorite healthy snacks. I always buy these to take as a snack when I’m traveling. They are a great alternative to almonds and peanuts with only a fraction of the fat and calories.

    The are easy to make once you get the hang of it. Chick peas (garbanzo beans) are an excellent source of protein. They are also a good source of fiber, and contain antioxidant phytonutrients, vitamins and minerals. All you need is a few cans of chick peas, a little olive oil, some spices of your choice and limes for garnish.

  • Preheat oven to 375. Place 2 cans of beans in a strainer. Rinse and drain. You can remove some of the skins at this time.

     

  • Place them on a clean dish towel and dry thoroughly. Rub gently with paper towel. This not only dries them but also helps to remove the skins. You don’t have to remove all the skins. Most of them will come off when you are drying them. The most important thing is that the beans are TOTALLY DRY in order for them to crisp.

     

  • You can remove them from the towel to a baking sheet and set aside to dry for an hour or so if you have the time.

  • Mix your spices. I used 1tsp cumin, 1tsp chili powder, 1/2tsp cayenne and 1/2tsp salt. Your can also use ready made spices such as cajun.

  • Place in a large bowl and drizzle on a small amount of olive oil. 1/2 to 1 tablespoon or so. You don’t need much oil at all or they will be too greasy. Sprinkle on half of the seasoning. I save the rest for later and season again when I take them out of the oven. Some recipes recommend baking them plain and putting on seasonings and oil after they come out of the oven.

  • Place beans on baking sheet and put in oven. Open the oven and shake them a bit every 15 minutes or so. They can take up 50 minutes or so depending on your oven. Just keep and eye on them and remove when they are crisp.

     

  • Nice and toasty!

     

  • Place back in the bowl and add more spices. If you find they are not crispy enough you can always put them back in the oven with no harm done.

     

  • I love squeezing a little lime on these when I’m ready to eat them. You can make these with whatever spices you like, from just sea salt and pepper, to cinnamon and sugar if you have a sweet tooth. These do shrink up when roasted so if your taking to a party I recommend doubling this recipe.

    Hope you enjoy!

7 Comments

  1. Natali says:

    Mmmm, sounds and looks so easy, delicious and nutritious! Gotta prepare it this week!

    http://lartoffashion.blogspot.com

  2. meg says:

    i am allergic to nuts, so i love easy nut-free snacks like this! thanks for sharing!

    http://www.waterlilyshop.com
    @waterlilyshop

  3. Carla says:

    Oh Gosh ! You make may day… I’m always craving nuts and this is a much healthier snack :) I’m definitely going to try !!!

    Thanks for sharing :)

    Kiss, Carla.
    http://www.alanaandkyra.com/

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