"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Roasted Chickpeas Recipe

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This recipe for Roasted Chickpeas, by , is from The Lusk Family Cookbook Project, 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!

missy lusk


2 14-15oz cans of chickpeas (also known as garbanzo beans)
2 TBL olive oil (can also use coconut oil)

Honey Cinnamon
1 tsp ground cinnamon
1 TBL granulated sugar
2 TBL honey

Sesame Seed
1 tsp sesame oil
1 tsp garlic powder
tsp sea salt
1 TBL sesame seeds

1-2 tsp garlic powder or 2 cloves fresh minced garlic
tsp fresh cracked pepper
tsp sea salt

1 tsp ground cumin
1 tsp chili powder
tsp cayenne pepper
tsp sea salt

2 tsp paprika
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
3 tsp brown sugar

Salt and Vinegar
2 cans low-sodium chickpeas
2 tablespoons olive oil
2-3 tablespoons white vinegar
1/2 teaspoon sea salt

IDrain and rinse your chickpeas. Remove any loose skins off of the beans but don't worry about taking them all off. Just remove the ones that are super loose.
On a paper towel or towel, evenly spread your beans and let dry. I dried mine for about hour.
Preheat oven to 400 degrees.
Line a cookie sheet with either foil or parchment paper.
Evenly spread your dried beans on cookie sheet
Bake for 40-60 minutes. It will all depend on your oven. Check after 40 minutes and if they are crunchy, they are done. If they are too moist then cook a little longer but watch so they don't burn.
After baking, quickly transfer to a bowl and mix with the 2 TBL olive oil or coconut oil.
Then spread the seasonings of whatever flavor you are using and mix well.
With the honey cinnamon flavor, after coating, you can put the beans back into the oven for 5 minutes or so to caramelize them.




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