Let me be honest with you for a minute. Sometimes it's not easy to find the time to blog. I mean, come on? There's a bathroom that wants to be cleaned, a movie that's not going to watch itself, and some nails that are badly in need of a little TLC. There's also a sleepy, cuddly monster guarding my computer. I wouldn't wanna mess with that guy.
Somehow I braved the scary monster and found my way to this blog because I have to tell you about these chickpea nibbles. Do crunchy chickpeas intrigue you? Because they intrigue me.
I'll admit that at first they sounded a little weird. A roasted bean? It sounds overcooked, not delicious. But I promise they will get you too.
For some reason these remind me a little of the corn nuts I used to eat during the summer as a kid, but these are definitely better. The chickpeas should have a definite crunch and bite to them with a lot of flavor. If you find that yours taste dry or starchy then they need a few more minutes in the oven. A few of mine didn't get roasted enough in the full batch so I threw them in for an extra ten minutes and they were fabulous. Serve these as a snack at your next dinner party or picnic and they're definitely a must for an extra protein boost on your next hike.
Chickpea Nibbles
Adapted from Power Foods
Makes 1 cup
2 cups chickpeas, cooked
2 Tablespoons olive oil
1/2 teaspoon cumin
1/2 teaspoon paprika
sprinkle of cayenne pepper
sea salt to taste
Preheat oven to 375 degrees. Pat chickpeas dry, then toss in a bowl with oil, cumin, paprika, cayenne pepper, and sea salt. Spread in an even layer on a rimmed baking sheet, and bake until crunchy, stirring occasionally, 40 to 45 minutes. Sprinkle with extra paprika and salt if necessary. Let cool before serving. Chickpeas may be kept in an airtight container for 3 days at room temperature.
Just took them out of the oven. They are fantastic! Thanks!
ReplyDelete@Anonymous
ReplyDeleteGlad you tried them and enjoyed them! Thanks for sharing! :)
sounds really good!! I'm going to try them this weekend!
ReplyDeleteI am so making these right now. I love that beans make me feel full, unlike just about any other food in the universe.
ReplyDeleteJust made them. Used chipotle pepper instead of cayenne just because I didn't feel like searching through spices. Delish. Do you ever do that? Grab the first spices you see and hope it turns out.
ReplyDeletelove these crunchy protein filled snacks!
ReplyDeletei;ve made something similar on the skillet with indian chaat masala( sweet and sour mix of cumin, dried mango, ginger, mint, rock salt and black pepper!)
These baked ones sound simpler.. less standing in the kitchen!
Richa @ http://hobbyandmore.blogspot.com/
I made these from your recipe and they are great. I love chick peas but never thought to roast them. Thanks for sharing, just found your site, I love it.
ReplyDeleteI am making these now, as I type! Instead of cumin and regular olive oil, I used presidents choice garlic-infused olive oil and garlic powder! I also used paprika, cayenne pepper, and a twist of sea salt and black pepper! Needless to say, they are DELICIOUS and so flavorful!
ReplyDeleteThank you so much for this wonderful idea! It's healthy, affordable, and incredibly tasty! Great blog!