SPICY ROAST CHICK PEAS

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I’ve always been a lover of all things crunchy.  When I came across a crunchy chick pea recipe that didn’t needed to be fried, I jumped on it.   I love the fact that this recipe uses very little oil and requires no frying.   I also love that it’s super easy to throw together and goes straight in the oven.  Have I mentioned how versatile these are?  I’ve seen many types of roasted chick peas such as ranch, BBQ, Buffalo and even sweet versions like honey cinnamon!  They make a great snack when the munchies attack or can be tossed on to a salad!   The possibilities are endless!  I used this recipe but didn’t stick to it exactly but it was good!  Enjoy.

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Spicy Roast Chick Peas

2-15oz can chick peas

2 tbsp oil

½ tsp paprika

½ tsp cumin

¼ tsp chili powder

¼ tsp black pepper

1 tsp salt

Preheat oven to 400 degrees.

Drain chick peas then dry by rolling in a kitchen towel.   Mix oil, paprika, cumin, chili powder, black pepper and salt in a bowl large enough to hold the chick peas.  Add chick peas and toss well to coat.   Place on a baking sheet in a single layer then place into preheated oven and bake for 35-40 minutes until golden and crispy.  Remove from oven and allow to cool before serving.

Recipe adapted for Food Network

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