Spiced Roasted Chickpeas
In the mood for a crunchy snack? These roasted chickpeas are sure to hit the spot. Inspired by multiple cuisines, the flavorful spice blend lies between sweet and savory. With cinnamon, chile powder, paprika, nutmeg, ginger, and a drizzle of maple syrup, this recipe will have your taste buds doing a little dance!
Chickpeas are great for you too, providing a significant source of plant based protein, healthy carbohydrates, and fiber to tide you over until your next meal. Plus, roasting them is so easy (just pop them in the oven and voila!) and is less expensive then store bought chickpea snacks. Enjoy by the handful or add to dried fruit and nuts for a spiced up trail mix!
Ingredients Directions Preheat oven to 400 degrees Fahrenheit. Dry off chickpeas thoroughly with a kitchen towel and remove skins if desired. This will help with creating extra crunch, but it is an unnecessary step. However, it will give you something to do while the oven is preheating! Spread chickpeas on a baking sheet lined with parchment paper. Roast chickpeas by themselves for 15 minutes. Meanwhile, melt coconut oil in a heat safe bowl. Add the rest of the ingredients and stir to combine. After 15 minutes, remove chickpeas from the oven and transfer into the bowl with the spices. Toss to coat. Spread chickpeas on the baking sheet again. Roast for 20 more minutes, shaking the pan after ten. Check the chickpeas after the 20 minutes is up. They should be hard, but not pebble-like. If they are still somewhat soft, continue roasting for about 5 more minutes. Turn oven off, crack the door, and allow chickpeas to cool inside. This will ensure dry and crunchy chickpeas. Enjoy! Store extras in an airtight container. Preheat oven to 400 degrees Fahrenheit. Dry off chickpeas thoroughly with a kitchen towel and remove skins if desired. This will help with creating extra crunch, but it is an unnecessary step. However, it will give you something to do while the oven is preheating! Spread chickpeas on a baking sheet lined with parchment paper. Roast chickpeas by themselves for 15 minutes. Meanwhile, melt coconut oil in a heat safe bowl. Add the rest of the ingredients and stir to combine. After 15 minutes, remove chickpeas from the oven and transfer into the bowl with the spices. Toss to coat. Spread chickpeas on the baking sheet again. Roast for 20 more minutes, shaking the pan after ten. Check the chickpeas after the 20 minutes is up. They should be hard, but not pebble-like. If they are still somewhat soft, continue roasting for about 5 more minutes. Turn oven off, crack the door, and allow chickpeas to cool inside. This will ensure dry and crunchy chickpeas. Enjoy! Store extras in an airtight container.
Ingredients
Directions
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