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.
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