Roasted Chick Peas (3 Varieties)

Roasted Chick Peas (3 Varieties)

This is a great make ahead crunchy snack for road trips.  Simply make up a few batches and portion out a few servings in baggies!  There are sure to satisfy your urge to crunch!!

Here are 3 secrets to perfectly roasted chickpeas:

1 - Be sparing with oil. Too much oil will make them soggy and they will never get crispy.

2 - Don’t crowd the pan. Use a large baking sheet, especially if you’re roasting two cans at once so there’s enough room for air to circulate around them.

3 - Start them in a cold oven, roast them and then leave them in the oven as it cools back down.

General Instructions:

Drain and rinse the chickpeas.

Line a baking sheet with paper towels. Pour the chickpeas on top and use more paper towels to dry them off as well as possible.

Remove the paper towels.

Mix the chickpeas with oil & spices (either in a bowl or directly on the baking pan), and place in shallow parchment paper-lined baking pan.

Place pan in a cold oven.

Set oven to 425 degrees F and let roast for 40 minutes, stirring every 10 minutes.

Turn the oven off and leave pan in the oven for at least an hour.

Remove and let cool completely before transferring to a storage container.

Varieties:

SALTED CARAMEL

1 can chickpeas

2 Tbsp butter or coconut oil, melted

1/4 cup coconut palm sugar paste (ideally) or raw honey or maple syrup (may use more or less, to taste)2 tsp ground cinnamon

coarse sea salt

INDIAN SPICE

Ingredients:

2 cups cooked chickpeas or 1 can chickpeas, rinsed and drained

2 T.  olive oil (I just drizzled in enough olive oil to lightly coat the chickpeas)

1/2 teaspoon red curry powder

¼ teaspoon allspice

¼ teaspoon ground cloves

¼ teaspoon cayenne pepper

¼ teaspoon ginger powder

¼ teaspoon sea salt

1 teaspoon cinnamon

GARLIC PARMESAN

1 can chickpeas, drained, dried

1 1/2 T. evoo

1/2 t. garlic powder or 1 t. fresh garlic, crushed

1/2 t. dried oregano

2 T. parmesan, grated

S&P, to taste