Roasted chickpeas are a mighty satisfying snack food. Much to the delight of the makers of Food Inc, they are not made from corn (as is everything else, evidently). AND they’re good for you! Best when eaten fresh out of the oven, these chickpeas are perfectly guilt-free companions to any scary-movie marathon. We used a tandoori spice mix from our cupboard to season them but the original recipe—which calls for a teaspoon each of cumin, paprika, garlic powder, and cayenne pepper—fares just as well.
Even if this weekend shapes up to be a Halloworkend, no worries! Munch and crunch on these spicy spherical darlings and spook your stress away.
Roasted Chickpeas (adapted from Fat Girl Trapped in a Skinny Body)
Ingredients- Fits on 1 large baking tray
- 1 Large Can Chickpeas
- 1 Tbsp Tandoori Spice
- ½ Tbsp sugar
- Canola oil, to drizzle
- Salt, to sprinkle
Preheat oven to 425
Drain and rinse chickpeas, lay to dry on paper towel completely. Some of the skins will peel away but do not discard them! They will be the crunchiest components of this creation!
Once dry, mix in medium-sized bowl with a bit of oil and toss in spices, and sugar
Lay flat on baking sheet and toast for 40-60 minutes until firm and visibly coated in a layer of crunchy goodness.