While feeding my blog reading addiction I stumbled upon this recipe for Spicy Roasted Chickpeas and I just had to try it out. The blog this super tasty recipe came from is called Eat Yourself Skinny. For me the alure of the recipe alone was eye grabbing. And when you couple it with my personal appreciation for already included carbohydate breakdown, provided by the author, this blog is for sure one I will have to check out again.
Spicy Roasted Chickpeas
Serves 6
Serving size: 1/3 cup Calories: 141 Fat: 4 g Carbs: 2 g Fiber: 5 g Protein: 6 g Old Points: 2 pts Points+: 3 pts.
Courtesy of Eat Yourself Skinny
Ingredients:
1 tbsp olive oil
1 1/2 tsp chili powder
1 1/2 tsp ground cumin
1/4 tsp salt
1/8 tsp cayenne pepper
2 (15.5 oz) cans chickpeas, rinsed, drained and patted dry
Preheat oven to 400F. Arrange racks in top and bottom thirds of oven. Stir together oil, chili powder, salt and cayenne in a large bowl. Add chickpeas and toss to coat. Divide the chickpeas between two large rimmed baking sheets. Bake, shaking pans occasionally and rotating pans from top to bottom shelves after 20 minutes, until chickpeas are browned and crisp, about 35-40 minutes. Serve warm or at room temperature.
*Note: I found that the chickpeas began to get soft the following day so I would recommend almost over baking them to ensure long lasting crispness. I may have underdone them the first time. Guess I'll just have to make them again...poor me, I know.
I hope you enjoy them as much as we did. I will defintely be putting these out at my next dinner party.
Addendum: Since trying these the first time, I have made them again and this time I used dried chick peas instead of canned. It turns out they do not lose their crispiness this way. However you must always soak dry chick peas overnight and then rinse and drain them before using them. Also in this recipe, the dried chick peas do not require as much time in the oven. I over did some and they ended up on the trash. Oops.
Gluten Free Edmonton - A Celiac guide and resource for gluten free information in Edmonton, Alberta
Spicy Roasted Chickpeas
Serves 6
Serving size: 1/3 cup Calories: 141 Fat: 4 g Carbs: 2 g Fiber: 5 g Protein: 6 g Old Points: 2 pts Points+: 3 pts.
Courtesy of Eat Yourself Skinny
1 tbsp olive oil
1 1/2 tsp chili powder
1 1/2 tsp ground cumin
1/4 tsp salt
1/8 tsp cayenne pepper
2 (15.5 oz) cans chickpeas, rinsed, drained and patted dry
Preheat oven to 400F. Arrange racks in top and bottom thirds of oven. Stir together oil, chili powder, salt and cayenne in a large bowl. Add chickpeas and toss to coat. Divide the chickpeas between two large rimmed baking sheets. Bake, shaking pans occasionally and rotating pans from top to bottom shelves after 20 minutes, until chickpeas are browned and crisp, about 35-40 minutes. Serve warm or at room temperature.
*Note: I found that the chickpeas began to get soft the following day so I would recommend almost over baking them to ensure long lasting crispness. I may have underdone them the first time. Guess I'll just have to make them again...poor me, I know.
I hope you enjoy them as much as we did. I will defintely be putting these out at my next dinner party.
Addendum: Since trying these the first time, I have made them again and this time I used dried chick peas instead of canned. It turns out they do not lose their crispiness this way. However you must always soak dry chick peas overnight and then rinse and drain them before using them. Also in this recipe, the dried chick peas do not require as much time in the oven. I over did some and they ended up on the trash. Oops.
Do you think if I add lemon juice, will it effect the crispiness?
ReplyDelete@Mkh I don't think that adding lemon juice would really Affect the crispiness, it might just change the flavor a but. However re crispiness I found that using dried chick peas instead of canned made a tremendous difference and added loads of time to this recipes shelf life. Hope you enjoyed it
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