Vegetarian Food in Meat Country

robotheartrecipes:

Roasted Spiced Chickpeas
Makes 1 cup

Since I adore chickpeas, I have long had a number of “chickpea snack” recipes in my to-make folder, but I had not gotten around to any of them yet. Being that this one was part of the 28-Day Challenge, I decided to go for it. This is a super quick, easy, and inexpensive way to have a healthy snack on hand. The flavoring possibilities are endless. The only problem I can see is that these puppies won’t stick around for long! You do want to keep an eye on them as they are roasting. I think there is likely a fine line between getting them nice and crunchy to munch on, and letting them dry out. I used olive oil instead of vegetable oil, because I could not really think of a reason not to.

INGREDIENTS

One 15-ounce can chickpeas, drained and rinsed

1 tablespoon vegetable oil

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon ground ginger

1/4 teaspoon ground hot paprika

1/2 teaspoon kosher salt

INSTRUCTIONS

Step One: Preheat oven to 425 degrees. Toss chickpeas with oil and spices until evenly coated. Spread on a rimmed baking sheet. Roast, shaking pan occasionally, until chickpeas are golden and crunchy, about 30 minutes. Let cool completely. Store in an airtight container up to 2 weeks.

Source: Whole Living, January/February 2011. View the recipe on WholeLiving.com.