Thursday, October 6, 2011

Spicy Roasted Chickpeas


This is what happens when you tag-team bake...things get a little more crispy (i.e. burnt!) when there is some confusion about how long the timer was set and who stirred them last.

But, we just ate around the super-crispy ones and still enjoyed some healthy football munching one Saturday afternoon. I splashed on some Chiptole Tabasco, and it really added some smolder. We should have made a double batch, because these disappeared pretty quickly!

I have another recipe for Roasted Chickpeas on this site if you're looking for a snack without the fire!

Spicy Roasted Chickpeas

1 (12 ounce) can chickpeas (garbanzo beans), rinsed and drained
2 tablespoons olive oil
2 teaspoons (or more to taste) taco seasoning mix (I used homemade)
1/2 teaspoon hot sauce (optional)

Preheat oven to 400 degrees. Blot chickpeas with a paper towel to dry them. Combine the chickpeas, olive oil, and seasonings. Bake for 15 minutes, stir, then continue baking 10-20 minutes or until browned and crunchy. Let them completely cool before moving to an airtight container to store.

I'm sharing this at The Grocery Cart Challenge Recipe Swap.


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