Yield: 2 cups per can
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
1 Tbs. canola oil
1 (15-ounce) can chickpeas (garbanzo beans)
1 tsp. Cavender’s Greek seasoning
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1/2 tsp. sea salt
1 Tbs. canola oil
1(15-once) can chickpeas (garbanzo beans)
2 tsp. ground cinnamon
1 Tbs. sugar
1 Tbs. honey
1 tsp. vanilla
Preheat oven to 450 degrees.
Drain chickpeas and rinse under cold water until the water runs clear. Spread out on a layer of paper towels and dry thoroughly. Remove skins if you wish; I didn’t remove them all, just any loose ones.
Line two rimmed baking sheet with parchment paper and spray liberally with non-stick cooking spray.
In a medium bowl, combine oil, chickpeas, Greek seasoning, cayenne pepper, paprika, and salt. Toss until chickpeas are fully coated.
In a medium bowl, combine oil, chickpeas, cinnamon, sugar, honey and vanilla. Toss until chickpeas are fully coated.
Place chickpea mixtures on separate baking sheet and spread in a single layer.
Bake for 45 – 55 minutes. Toss every 15 minutes to ensure even cooking. Chickpeas are ready when they are golden brown and crispy.
Transfer to paper towels and let cool slightly. Store chickpeas in an airtight container.
This snack would be wonderful with any spices or herbs that you like. Feel free to try what fits your tastebuds!
The most amazing recipe I’ve seen in as long as I can remember.
And from a nutrition standpoint? GOLD STAR! You all need to visit this blog right now. No, I mean NOW. It’s raw food with artistry, soul, and (most important) FAT!
(found via putafonit)
Garam Masala Roasted Chickpeas – Serves 8
28 ounces chickpeas, drained and rinsed
1/4 cup whole garam masala spice mix
1 tablespoon olive oil
1 tablespoon kosher salt
1. Toast the garam masala mix over medium high heat until fragrant, making sure not to burn them, approximately 2 minutes.
2. Pop the whole spices and herbs into the mortar and grind down to a powder with the pestle.
3. In a medium bowl, toss the chickpeas with the olive oil, garam masala and salt.
4. Place the chickpeas in a flat layer on a baking sheet and roast in a preheated oven at 425 degrees for 20 minutes. Reduce the heat to 375 degrees and continue baking another 25-30 minutes or until the chickpeas are browned, dry and crunchy.
1 tub Chive & Onion Cream Cheese spread (you will have leftover)
16 slices prosciutto
Lay prosciutto on a cutting board or wax paper. Spread cream cheese over prosciutto with an offset spatula. Roll one slice of prosciutto around two breadsticks, so that the cream cheese sticks to the breadsticks. Repeat with remaining prosciutto and breadsticks.