Roasted Chickpeas
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Slow-roasted, spiced chickpeas are a low-fat, high-protein snack. You can tailor roasted chickpeas with any spice combos, and they take nearly zero effort.
Servings: 4
Calories: 47kcal
Ingredients
- 1 can chickpeas (garbanzo beans)
- 1 tablespoon vegetable oil or other neutral oil
Spice mixture #1
- 1 teaspoon allspice
- 1 teaspoon cardamom
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon sweet paprika
- ½ teaspoon pepper
Spice mixture #2
- 2 teaspoon cinnamon
- 1 teaspoon granulated sugar
- ½ teaspoon powdered ginger
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon allspice
Instructions
- Preheat the oven to 300°F.
- Drain the can of chickpeas, rinse with cold water, and let them drain while making your spice mixture.1 can chickpeas (garbanzo beans)
- Combine the drained chickpeas and oil in a small bowl. Stir to coat.1 tablespoon vegetable oil or other neutral oil
- Add the spices you are using to the bowl and stir again.
- Bake the spiced chickpeas on a baking sheet for about 1 hour or to desired crispness.
Notes
The canned chickpeas should be drained and dried completely. You can dry them with a paper towel if you are in a rush.
If you want softer roasted chickpeas, you can bake them at a higher temperature for a shorter period of time, say 30 minutes in a 400 degree oven.
Store your roasted chickpeas in an airtight container at room temperature. If the spiced chickpeas soften, you can toast them briefly again in the oven to re-crisp.
Nutrition
Calories: 47kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 584mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 261IU | Vitamin C: 0.4mg | Calcium: 26mg | Iron: 1mg