2 cans chickpeas (total of 908 grams)
2 tbs. olive oil
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp paprika
1 tsp kosher salt
I have been told they are supposed to get crunchy -but mine never do. When I've cooked them longer, they burn. I like the texture, it's never bothered me -but if you want then crunchy cook them at a lower temperature longer.
Rinse chickpeas really really well.
Combine oil and spices well, then add chickpeas. Stir to coat.
Place on a baking sheet (with sides -such as a jelly roll pan or a cake pan). Bake 25-35 minutes, shaking every 5-10 minutes to turn the chickpeas.
Remove from heat and let cool. Store in air tight container(s). I store mine in the fridge.
**Eat with in 1 week.
Serving Size: Makes 8 1/4 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user AMBERMN81.