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
Ingredients
- 1 (15 oz.) can chickpeas, drained and rinsed
- 1 tsp. cinnamon
- 1/4 tsp. cayenne chili powder
- 1/2 packet of Truvia (stevia)
Directions
- Preheat oven to 400 degrees F.
- Dry the chickpeas thoroughly with salad spinner and/ or paper towels.
- Gently toss chickpeas in a bowl with cinnamon, chili powder, and truvia.
- Place into the oven for 40 minutes or until golden brown and crispy.
- Transfer to a serving bowl
- Enjoy!