Are you a fan of chickpeas?
I'm not. At least, not whole chickpeas. I would only enjoy chickpeas blended into a fine paste and made into hummus. However, I bought a few large cans of chickpeas once to make some hummus, only to find that hummus is REALLY hard to make without a food processor.
Yeah. I made it with a blender. It worked...but only after struggling to mix and blend, mix and blend, mix and blend, an insane amount of times, which by that time I was so frustrated with the whole process that I swore to never use a blender again to make hummus again.
Oh sure, the hummus turned out pretty tasty, and the cost of making it homemade is way cheaper than storebought hummus...but rather than struggle every time I crave hummus, I've figured I'll just someday purchase a food processor.
And, let's just say that "someday" has not come yet. So I'm stuck with a couple cans of chickpeas in my pantry, and I don't want them to go to waste...so what do I do?? Make ROASTED chickpeas!
Yes! Finally a solution to my overabundance of canned chickpeas. This recipe does not require a food processor, eliminates the drab flavor and unappealing texture of chickpeas that I dislike, and results in a crunchy, flavorful snack!
These Roasted Chickpeas are incredibly easy to make. Simply toss the rinsed, drained chickpeas with olive oil and a special blend of spices, then roast on a sheet pan in the oven until done!
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Recipe from Our Best Bites, originally adapted from What's Gaby Cooking
1 15-ounce can chickpeas
1 1/2 tsp extra-virgin olive oil
1/2 tsp kosher salt
1/2 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp cumin
1/2 tsp garlic powder
Preheat oven to 400 degrees F. Line baking sheet with parchment or silicone baking mat. Set aside. Drain and rinse chickpeas and pat dry with paper towels. Set aside.
In a medium bowl, combine the spices and olive oil. Toss the chickpeas in the spice mixture until coated evenly. Spread chickpeas over a lined baking sheet. Bake for 20 minutes and remove from oven. Use a spatula to toss the chickpeas, then return pan to oven and cook for another 15-20 minutes or until browned and crispy. Allow to cool before serving.