I love chickpeas, also known as garbanzo beans. They add bulk to a soup or stew, make a great base for a chilled salad, and of course are perfect when pureed into a hummus dip. But perhaps my favorite way to eat them is cooked up and by the handful as a snack. Most recipes call for frying the chickpeas until crunchy but I prefer to bake mine. It uses less oil so it is both healthier and the clean up is easier (after all, I want to eat them not clean up my kitchen mess). For this recipe I’ve simply tossed them with cumin and coriander but you can switch up the flavors in other ways too. A simple salt and pepper seasoning is tasty but you could also try a chili and garlic powder mixture. They are sure to be yummy and since they are sure to disappear quickly, why not make a double batch.
CRISPY & SPICY CHICKPEAS
2- 15 ounce cans organic chickpeas, rinsed and drained
2 tablespoons canola oil
1 teaspoon salt
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
- Preheat the oven to 300 degrees.
- Place the oil on a large rimmed baking sheet, tilting the pan to distribute the oil over the entire surface.
- Spread the chickpeas on the pan in an even layer.
- Combine the salt, cumin, coriander, garlic powder, and cayenne pepper in a small bowl.
- Evenly distribute the spice mixture over the top of the chickpeas.
- Bake in the oven for 1 hour and 40 minutes, stirring the chickpeas every 20 minutes.
- Remove from the oven and allow to cool completely before serving.
Yields 8 servings