Recipe

Sweet And Spicy Dry Roasted Chickpeas Recipe

	Boofie / All my dishes 1 month, 1 week ago My future mom-in-law is living the South Beach Diet lifestyle, so I've been pressured to come up with tasty low carb snacks that she can eat on the go. Roasted chickpeas aren't that original, but it seems like many underestimate the snackin' power o... More Prep:5m Cook:30m Servings:3	Boofie
	dryroasted chickpeas garbanzo snack lowcarb protein

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Ingredients

2 cans drained organic chickpeas, unsalted if possible

Olive oil spray

2 packets of Splenda sugar substitute

2 tsp cayenne pepper

1 tsp garlic powder

1 tsp ground cumin

1 tsp sweet paprika

1 tsp salt

Pinch of cinnamon

Pinch ground cloves

Directions

Preheat oven to 400 F.

In a mesh strainer, gently rinse beans. Dump onto a wad of paper towels and gently roll them dry.

Line a baking sheet with aluminum foil and spread chickpeas evenly across sheet.

Bake chickpeas, checking at ten minute intervals to ensure they aren't burning. I like to give a good shake for even roasting.

When chickpeas have reached desired level of crunchy, toasty, roasty goodness, remove from oven and *lightly* spray with an olive oil cooking spray. This will encourage the seasoning to stick to the dry roasted beans without compromising their crunch or low fat content.

In a tightly sealed tupperware or plastic bag, shake beans in seasoning mixture. Discard excess seasonings.

For best results, store in an airtight container in the fridge. For super best results, eat immediately!.

Not quite what you're looking for? See more Vegetarian / Vegan

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Comments

busmamawilliams 1 month, 1 week ago said:
We used to get these as a "street snack" when I lived in Pakistan. I always loved them & now I can make them fresh, at home. Thanks so much!

fishtrippin 1 month, 1 week ago said:
Never had 'em, now I will. Sounds good! Thanks!

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