Most of the time when you think of chickpeas you think of hummus, right? Well, I did until I saw this recipe. I was a little skeptical, but I have decided to keep my resolution that I made last year. That is to try new and different things whenever given the opportunity. How could I not on this one? I had everything on hand except the chickpeas, which are like 62 cents a can. Totally affordable. I figured, if I didn't like em, I was out, what, a buck fifty? I can chance that.
I was pleasantly surprised. If you like heat, or spice, I would definitely add some chili powder or cayenne. I didn't, and there just wasn't enough spice. Tasted like it was missing something. Anyways, definitely make sure you get as much of the moisture off of the chickpeas as you can for maximum crunch. I roasted mine for 45 minutes, but not all of them were crunchy all the way through, some had a little softness to them. So, I would go a few more minutes longer next time. I was telling my mom that they tasted kind of like spiced roasted peanuts. If you like hummus, or chickpeas for that matter, I say give this one a shot!2 Tbsp olive oil
1 tsp cinnamon
1 tsp cumin
1 tsp allspice*
1 tsp salt
½ tsp pepper
2 (15½ oz) cans chickpeas, rinsed, drained, throughly patted dry
Preheat oven to 400F. Line a large rimmed baking sheet with foil. In a large bowl, combine olive oil, cinnamon, cumin, allspice, salt and pepper. Add chickpeas and toss to coat thoroughly. Turn chickpeas out onto baking sheet and roast, stirring or shaking baking sheet often, until chickpeas are browned and crunchy, 45 to 50 minutes. Transfer to a bowl and let cool before serving, stirring occasionally.
Yield: 2 cups
PER SERVING (¼ cup): 120 cal, 5g fat (0g sat), 0mg chol, 4g fiber, 4g pro, 15g carb, 536mg sod
Source: All You Magazine
*Sometimes we don't always have everything that the recipe calls for, but we don't want to go buy something for it, like allspice. So, you can always substitute. This is a great website for substitutions.