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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Roasted Chickpeas Recipe

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This recipe for Roasted Chickpeas is from From One Kitchen to Another 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans chickpeas (garbanzo beans) or about 4 c. cooked chickpeas, if using dried
2 tbsp. oil
seasonings of your choice

Seasoning suggestions:
Sesame Soy - 1 tsp. sesame oil, 1 tsp. garlic powder, 1/2 tsp. sea salt, 1 tbsp. sesame seeds

Honey Cinnamon - 1 tsp. cinnamon, a pinch of nutmeg, 1/4 tsp. sea salt, 2 tbsp. honey

Garlic Parmesan - 1/4 c. grated parmesan cheese, 1 tsp. garlic powder or 2 cloves fresh minced garlic, 1/4 tsp. black pepper, 1/2 tsp. sea salt

Smoky Spice Blend - 1/2 tsp. chili powder, 1/2 tsp. smoked paprika, 1/2 tsp. garlic powder, 1/2 tsp. cumin, 1/4 tsp. black pepper, 1/2 tsp. sea salt, pinch of cayenne pepper
Directions:
Directions:
Preheat oven to 375ºF. Prepare the beans for roasting by draining and rinsing them, then letting them dry on a towel until most of the excess moisture is absorbed. Spread on baking sheet lined with parchment paper. Roast the chickpeas in the oven for 45-60 minutes or until the beans are crunchy throughout. (Just test one - if they are still mostly soft on the inside and no crunch keep baking.) Immediately (while the beans are still hot) toss with olive oil and seasonings of your choice. They are best the first day, but can be kept in airtight container for up to 4 days.

 

 

 

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