Crispy Roasted Chickpeas
recipe courtesy of Steamy Kitchen
Preheat oven to 400°F.
Drain the can of chickpeas in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towel on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.
Drizzle the olive oil over the beans and season with salt and spice blend. Use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.
- Moroccan - 2 tsp. ground cumin, 1 tsp. ground coriander, ½ tsp. chile powder, ½ tsp. ground cinnamon, ¼ tsp. ground allspice, ¼ tsp. ground ginger, 1/8 tsp. cayenne pepper
- Curry - 2 tsp. Garam Masala, 1 tsp. fine-grain sea salt
- Smoky – cinnamon, cumin, chipotle powder, smoky seasoned salt, smoked paprika
- Garlic - ½ tsp. kosher salt, ¼ tsp. fresh ground pepper, ¼ tsp. granulated garlic