Monday, March 5, 2012

Roasted Spiced Chickpeas

If I could just give up that late night snacking, I'd be 10 pounds lighter!  Sound familiar?  I've already given up cocktails for Lent, so I really do need something to look forward too at the end of the day.  Spiced roasted chickpeas satisfy that desire for something crunchy, yet don't leave you riddled with guilt.  High in protein and fiber, low in fat and easy to make.  Just toss with a little olive oil and some spices, then roast until crispy. 





 
1 28 ounce can chickpeas, drained, rinsed and patted dry
2 tablespoons olive oil
2 tablespoons cumin
1 tablespoon chili powder
1 teaspoon chipotle chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon lime zest, optional
1/2 teaspoon coarse salt

Preheat oven to 325 degrees.  Combine olive oil and spices in a large bowl.  Add chick peas and toss until evenly coated.  Spread chickpeas on a baking pan and place in middle of oven.  Bake for 1 hour to 1 hour and 15 minutes until chickpeas are crisp.  Shake pan or stir chickpeas about every 20 to 30 minutes to allow them to roast evenly.  Remove from oven, let cool and enjoy.


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