Wednesday, May 1, 2013

Sweet and Spicy Roasted chickpeas


When I was in Maui, there were roasted chickpeas everywhere I looked.. at the grocery store or served as a complimentary appetizer at two of the restaurants we went to.. I was hooked. However, I have a feeling they either had a lot of salt or may have been fried. Ignorance is bliss on vacation.

So once I got back, I started researching how to roast chickpeas. The biggest issue seemed to be getting the all of the moisture out of the chickpeas before baking. Therefore, I decided to a) skip the oil 2) try drying the chickpeas with a salad spinner then placing them on a paper towels to absorb any excess moisture.  It actually worked really well.





Sweet and Spicy Roasted Chickpeas

Serves 2


  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 1 tsp. cinnamon
  • 1/4 tsp. cayenne chili powder
  • 1/2 packet of Truvia (stevia)


  1. Preheat oven to 400 degrees F.
  2. Dry the chickpeas thoroughly with salad spinner and/ or paper towels.
  3. Gently toss chickpeas in a bowl with cinnamon, chili powder, and truvia.
  4. Place into the oven for 40 minutes or until golden brown and crispy.
  5. Transfer to a serving bowl
  6. Enjoy!