Jack made these roasted chickpeas for a snack. They’re really tasty and have a crunch akin to corn nuts. It’s a great way to satisfy a craving for something crunchy, salty and slightly spicy without a lot of calories. You can use either canned garbanzo beans or soak dried beans overnight as a substitute.
Ingredients:
2 Tablespoons olive oil
1 Tablespoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/4 to 1/2 teaspoon red pepper
Salt to taste
1 (15 ounce) can chickpeas, rinsed and drained
Preheat the oven to 400F. Mix thoroughly the oil and dry ingredients. Add the chickpeas and toss to coat. Spread in a single layer on a baking sheet. Roast for 40 minutes, stirring occasionally (they should be brown and crispy when done–test a garbanzo bean by letting it cool slightly since they will crisp more when cooled).
