Sunday, August 5, 2012

Spiced + Roasted Chickpeas


This is one of my favorite snacks.  I first had it at Roxanne's in AZ while doing Clean.  So it is really her recipe but I make it all the time.  You can eat it plain for a snack or incorporate it in salads, quinoa, whatever.  ( One day at work I was not really excited about just having a salad for lunch but then I remembered I had these to put on it and I did a little skip.)(smile).

1 lb Chickpeas
1-2 T Olive Oil

Your favorite seasoning...LIKE:
fresh parsley + cumin + sea salt
brown rice syrup + nutritional yeast + sea salt
dill + nutritional yeast + thyme
paprika + nutritional yeast + sea salt....

If you are using dry chickpeas...soak in cold water (enough to cover with an extra few inches) overnight.  Drain and rinse after 8 to 12 hours.  Bring them to a boil in a pot of water that is 2 inches above the chickpeas.  Lower heat to simmer and let cook (covered) for 45-60 minutes, or until tender. 
If you have canned, open it up and rise the chickpeas.
Preheat oven to 400 degrees.  Pat dry with a towel and place on a large baking sheet, spreading them as even as possible.
Roast for 20 to 40 minutes until golden and crunchy.  While chickpeas are roasting, combine olive oil and seasoning in a small bowl.  Remove from oven and immediately toss chickpeas in the oil and season mix.

2 comments:

  1. I am glad that you added that you did a little skip :)

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  2. I made these and I cooked them too long. I wish I would have pulled them out earlier (probably close to the 20-25 minutes). I will try again though because I know I am going to love them!

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