Satisfy those afternoon cravings with a healthy dose of protein to boost your adrenals and maintain a good constant level of energy. I was introduced to roasted chickpeas a couple of years ago and was surprised at how tasty they actually were when seasoned and roasted.
A chickpea is a legume that is very high in protein. The really neat thing about roasted chickpeas is that you can mix and match the seasonings and create a wide variety of flavors. You can do savory, spicy, peppery, tangy or even sweet. The possibilities are endless.
There are dozens if not hundreds of recipes out on the web for roasting chickpeas. You will see oven temps ranging from 350 degrees to 450 degrees. I have experimented with several batches and my favorite is at 400 degrees. Also, depending on if you like your snacks to be mildly crunchy or more crunchy will depend on the time left in the oven. Also I have experimented on when to add the seasonings, before, during or after.
So after several tries, this is my favorite. The tomato add was just a seasonal spontaneous thing as my tomato plants were very good to me this year.
You will need to plan ahead. Rinse and drain the chickpeas in a colander for awhile. Some recipes suggest laying them on a flat surface to dry, but I find if you gently scoop them up with a paper towel and toss, the moisture will stick to paper towel and your chickpeas will drain nicely.
When you are ready lay out nicely on a cookie sheet.
I line mine with parchment paper. My preferred method of cooking is to put the bare chickpeas in the oven for 15 minutes. This will give them time to dry out completely. Then I remove them from the oven and pour them into my seasoning bowl and gently toss.
Return them to the cooking sheet and return to oven and cook to desired firmness.
Spices for this batch
Remember….NO RULES on spices. Create your own flavors. It is the cooking method on this recipe that I like the best.
ROASTED CHICKPEAS WITH TOMATO BITS
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/8 teaspoon garlic powder
- 1/2 teaspoon fresh chopped rosemary
- 1/2 teaspoon fresh chopped thyme
- 1 Tablespoon olive oil
Preheat oven to 400 degrees
Rinse and drain 1 can chickpeas. Let drain for about 30 minutes. Chop several cherry tomatoes into bite size pieces. Lay both on cookie sheet. Place in oven for 15 minutes. Meanwhile mix the rest of the ingredients in a bowl. Remove chickpeas and tomatoes from oven and add to seasoning bowl. Gently toss till coated. Return to cookie sheet and make sure they are evenly separated.
Cook at additional 15 minutes for a semi crunchy texture. Chickpeas will be slightly soft in the center. For a more crunchy treat continue cooking an additional 15 minutes.
Remove from oven and enjoy your flavorful healthy snack.