Roasted Spicy Chickpeas
I love a good afternoon snack, especially one that is crispy and salty. Most people get their salt hit from potato chips (crisps) or the like however a healthy alternative is to roast your own chickpeas.
Chickpeas are packed with nutrition and will give you the energy boost you need to keep plowing through your day. They are a complex carbohydrate and also have a decent amount of protein in them. The beauty of roasting them yourself is that you can experiment with different spices to vary the flavours and keep them interesting.
1 – 2 tablespoons of olive oil
2 cups of well drained cooked or canned chickpeas (if using canned, make sure you rinse them first. This gets rid of excess salt from the can
1 tablespoon of minced garlic (or garlic powder if you prefer. The fresh garlic can actually make them a bit soggy)
Salt and freshly ground pepper
1 tablespoon of curry powder or other spices (I like to use smoked paprika)
Freshly squeezed lemon juice, to taste (optional)
Heat the oven to 400F. Put the oil in a roasting pan large enough to hold the chickpeas in one layer and turn the heat to medium. When hot, add the chickpeas, garlic and salt and pepper. Shake the pan so that all the chickpeas are well coated with oil and are sitting in one layer. Put the pan in the oven.
Roast, shaking the pan occasionally, until the chickpeas begin to brown – 15 to 20 minutes. Remove from the oven and cool slightly. If you like, sprinkle with the spice blend or more salt and pepper. Serve hot or at room temperature.
These little guys are also great served as a started or side dish with a Middle Eastern meal.