Well these roasted chickpeas sort of just happened in the kitchen this past week and turns out they’re a crowd-pleaser!
So, from here on out they will be a staple appetizer at my house – they’re crisp, tasty, savoury and oh so easy to make.
As I write this I may be eating another batch….
Prep Time: 10 minutes
Equipment Needs: baking sheet
2 cups of chickpeas (rinsed and patted dry)
2 tbsp garlic powder
1 tsp kosher salt
1 tsp chili powder
1 tsp onion powder
2 tsp smoked paprika
Pre-heat oven to 425F.
Rinse the chickpeas, lay out on a paper towel and pat dry. Transfer chickpeas to a bowl.
Mix together the garlic powder, salt, chili powder, onion powder and smoked paprika.
Add the olive oil to the chickpeas and mix until coated. Next, pour about three-quarters of the spice mixture over the chickpeas and mix until coated. Save the remaining spice mix until the end.
Pour the chickpeas onto a non-stick baking sheet and spread out evenly. Bake them for 20 minutes. Take out and using a spatula toss around the pan. Bake for another 10 minutes. Remove from the oven and sprinkle on the remaining spice mix then serve immediately!
Cook’s Note: Roasted chickpeas will loose their crunch after a couple of hours – they are best eaten within a few hours of baking.
Until the next cooking adventure,
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