Recipe

Sweet And Spicy Dry Roasted Chickpeas Recipe


Sweet And Spicy Dry Roasted Chickpeas Recipe
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

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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
  1. Preheat oven to 400 F.
  2. In a mesh strainer, gently rinse beans. Dump onto a wad of paper towels and gently roll them dry.
  3. Line a baking sheet with aluminum foil and spread chickpeas evenly across sheet.
  4. Bake chickpeas, checking at ten minute intervals to ensure they aren't burning. I like to give a good shake for even roasting.
  5. 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.
  6. In a tightly sealed tupperware or plastic bag, shake beans in seasoning mixture. Discard excess seasonings.
  7. For best results, store in an airtight container in the fridge. For super best results, eat immediately!.

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Comments


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!


Never had 'em, now I will. Sounds good! Thanks!


These sound kind of fun...will give it a try. Definitely healthier than chips! LOL


What a great ideea! I have 2 cans of chickpeas just waiting to be roasted! Thank you


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