Sweet And Spicy Dry Roasted Chickpeas
From boofie 15 years ago
- 30 minutes to make
- Serves 3
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 of this little bean. Read more I dry roast mine to keep them crunchier longer. Feel free to use any spice mixture. This is just a personal fav. =) See less
Ingredients
- 2 cans drained organic chickpeas, unsalted if possible shopping list
- olive oil spray shopping list
- 2 packets of Splenda sugar substitute shopping list
- 2 tsp cayenne pepper shopping list
- 1 tsp garlic powder shopping list
- 1 tsp ground cumin shopping list
- 1 tsp sweet paprika shopping list
- 1 tsp salt shopping list
- Pinch of cinnamon shopping list
- Pinch ground cloves shopping list
How to make it
- 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!.
elgab89
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" It was excellent "