Crunchy Chickpeas

Ingredients:

  • 1 15-ounce can chickpeas (also called garbanzo beans)
  • 1 Tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon dried paprika

Instructions:

  • Preheat the oven to 400 degrees (F).
  • Line a baking sheet with parchment paper, the set aside.
  • Pour the canned chickpeas into a large colander, then rinse with cold water.
  • Place the rinsed chickpeas into a clean kitchen towel, and pat the beans dry.
  • Transfer the towel-dried chickpeas to a large mixing bowl.
  • Use a spoonula to coat the chickpeas with the olive oil.
  • Add the spices, and use the spoonula once again to mix well.
  • Place the spice chickpeas on the parchment-lined baking sheet, then spread the beans out.  (The more space between the chickpeas, the faster they will cook.)
  • Bake the chickpeas for 35-45 minutes, or until they are completely dried and crunchy.
  • Let the chickpeas cool on the baking sheet.  Once completely cool, transfer to a storage container.

Makes 6-8 servings.

Nutritional information per serving for 6 servings: 81 calories, 3.5 g fat, 12 g carbohydrate, 3 g fiber, 0 g sugar, 3.5 g protein.

Nutritional information per serving for 8 servings: 61 calories, 2.5 g fat, 9 g carbohydrate, 2 g fiber, 0 g sugar, 2.5 g protein.

The pan of chickpeas, before going into the oven.

The pan of chickpeas, before going into the oven.

The chickpeas, after baking.

The chickpeas, after baking.

Close-up of the cooked chickpeas.  Yum.

Close-up of the cooked chickpeas. Yum.

The ratings:
Mental Cost (ingredient availability): Insanely low.
Financial Cost (ingredient cost): Cheapskate low.
Emotional Cost (cooking skill level): Idiot-proof low.
Time Cost (recipe preparation):  Make-on-a-moment’s-notice low.
Life Cost (clean up time/effort): Tremendously low.  (Parchment makes clean-up.)
Worth It? (rate from 1-5): 4.77

Miscellaneous suggestions, insights, and/or thoughts:

  • These chickpeas totally fit the bill when I want a crunchy, savory treat – yet they’re super-low in sodium, moderate on the calories, and carb-friendly.  Nice.
  • A variety of other spices could be used in place of the ones included in this recipe; I think lemon-pepper, rosemary, curry, or any Penzey’s spice blend would be a winner.

Stef

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About Stef

A "serious" gal who is trying to remember to lighten up and smile.
This entry was posted in chickpeas, picture step-by-step, postaweek, recipe, snack, vegetarian and tagged , , , , , . Bookmark the permalink.

2 Responses to Crunchy Chickpeas

  1. Helena says:

    I tried these last night–delicious! We ate them instead of dinner :)

    Like

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