We are always looking for quick snack recipes, things we can make and have later for snacks, and chickpeas are one unexpected ingredient that can be crunchy, spicy, and tasty.
I love chickpeas, or garbanzos. There was a time I used to add them to salads or cook them with rice and chicken stock. When I was too tired to cook, I would sometimes open a can, dump the chickpeas in a bowl and eat them plain. I haven’t cooked with them recently, but I think it’s time to put them back on the menu.
Canned chickpeas are perfect for this recipe. But you’ll need to let them dry uncovered for at least an hour on a tray lined with paper towels. (Note: If you are in a hurry, you can put them on a flat cookie sheet in the oven to dry at a very low heat for five to ten minutes.)
I like their crispiness and the fact that they are oven-roasted instead of fried.
You can serve them as a snack, at your next get-together, or any time you want to eat something crunchy and healthy. Enjoy!
Try to eat them as soon as possible, as they are much better when they are fresh.
Crispy Oven Roasted Chickpeas
- 2 15 ounce cans chickpeas
- 2 tablespoon olive oil
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon Garam Masala
- 1 teaspoon sea salt
Drain and rinse the chickpeas and place them on a tray lined with paper towels to dry.
Combine oil, cayenne, garam masala and salt in a medium bowl. Pour the mixture over the chickpeas and toss together.
Preheat the oven 400°F. Pour the chickpeas on a baking sheet and roast for 35 to 40 minutes. Carefully shake the tray a few times between cooking.
Serve hot or at room temperature.