RECIPE
Spicy Roasted Chickpeas
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
Instructions
- Preheat oven to 400 degrees F.
- Arrange racks in top and bottom thirds of oven. Stir together oil, chili powder, cumin, salt and cayenne in a large bowl. Add chickpeas and toss to coat.
- Divide 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 to 40 minutes. S
- erve warm or at room temperature.
Notes
Serving Size: 1/3 cup • Calories: 141 • Fat: 4 g • Carbs: 2 g • Fiber: 5 g • Protein: 6 g • WW Points+: 3 pts
I cook dried chickpeas many times a week in my instant pot. So easy! 200 grams dried chickpeas, 3 cups water, a little salt, high pressure 40 minutes for al dente texture, 45-50 for softer. I use the firm texture for making Falafels since they still cook more. I use the softer ones in hummus.
I love this snack recipe too! Chickpeas are a super food and very high in fiber which makes the carbs healthy. Controls my appetite.
I love chickpeas I am deafenedly going to try this Thanks for the idea
I like these a lot. I take a little sandwich baggy full to work and keep it in my desk drawer. These combined with Macha Green Tea, Cuts right into the hunger.
If they are soft in the middle, put them in a 170* oven over night and they are perfectly crispy in the morning.
Hello – are you sure about the carbs? seems like the carb level on the can is much higher. For instance there is a recipe from the food network where the carb level is 24G. Just curious
http://www.foodnetwork.com/recipes/claire-robinson/spicy-baked-chickpeas-recipe/index.html
Just made these and they are great!! I have never had chickpeas, all I had was chili powder and crushed red pepper but they had a nice bite to them 🙂 Thanks
I have also done these with just a sprinkle of brown sugar substitute and cinnamon. Gives that sweet snack that we need sometimes. Yummm
Are Theese points based on the new or old system of ww ?
Can you leave these in a container to store, or do they have to go in the fridge? Do you have to eat them all right away or do they stay for a while? Chickpea newbie here! 🙂
I also would like to know if I can store these in bags? I would like to make a mess of them and store at the office when i get a craving to crunch. Im trying to diet and I find these satisfy me until I can eat a meal. I ordered some from nuts.com but was not satisfied with what I got. I ordered by the 1 lb bag. can I store the ones I make in a sealable bag?
Sorry for this long reply; I started from scratch with dry beans and soaked and cooked them. I wasn’t ready to make anything with them, so I drained/cooled/ and froze them in a big zip lock bag. [One recipe I saw said they peeled them…….Uhhhh- that’s crazy….. why in the world would you peel them?] Then when I found this recipe….I pulled them out thawed them out and made these little treasures……it’s a great salty snack no matter what seasoning you use. I hope this helps.
If you continue to dry them over night in a low over [170*], and they are thoroughly dried out,[ like I do] you can store in a glass jar, or tin can. zip lock snack sized bags are perfect. If you leave them mushy in the middle, they will spoil easily/quick. This was a good trick I stumbled on after they did not turn out crispy enough for me.