Roasted Spiced Chickpeas
- Number of Servings: 16
Ingredients
Chickpeas (dried or canned), four cups when ready for roasting.Oil/Spice Mix3 Tablespoons Extra Virgin Olive Oil1 Tablespoon Garam Masala spice1 teaspoon ground cumin1 teaspoon ground coriander1 teaspoon salt1/2 teaspoon cayenne pepper
I use dried chickpeas (or garbanzo beans). Whether you use dried or cans you want the equivalent of four cups ready for roasting. For dried beans, soak in water overnight up to about 18 hours. You should be able to slip off the flesh or break a between between your fingers easily if they're soaked enough. Rinse them and, for canned beans, rinse thoroughly. Dry beans (I use a salad spinner) and preheat oven to 425F degrees. Spread beans over a cookie sheet and roast 20-30 minutes, removing the sheet at least once each ten minutes to shake the beans around. When bean are almost done they've have a little give and be golden brown (but not dark--that's burnt!). If you eat one it should be mostly crunchy. Pour the beans into a large bowl and pour in your oil and spice mixture. Mix well so all beans are covered, return beans to cookie sheet and bake for another five minutes. Remove and allow to cool to warm. Beans keep well in an airtight container for up to a week.
Serving Size: Makes 16 1/4 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user SHARA53.
Serving Size: Makes 16 1/4 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user SHARA53.
Nutritional Info Amount Per Serving
- Calories: 93.9
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 179.4 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 2.6 g
- Protein: 3.0 g
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