So, I’m admitting right now that I’m the last blogger to join the roasted chickpeas bandwagon, but it’s not my fault! One of my co-workers brought some in one day a couple of years ago but made the mistake of saying that she followed a Rachael Ray recipe. This “She-who-shall-not-be-named” along with Sandra Lee are two television personalities that I can do without. Seriously, I could live a happy and fulfilled life if I never heard either of their grating voices ever again. Needless to say, there was no way I was trying those roasted chickpeas.
However, I do enjoy chickpeas in general but have become slightly bored by my normal preparation of them. So, I took a stab at roasting them. I was a little concerned about the popping noises I heard during the initial roasting time, but only a couple of the chickpeas were sacrificed. The ultimate result turned out pretty tasty, spicy and crunchy! I plan on trying different spice combinations next time. This is definitely a keeper.
(The recipe I followed is an amalgamation of several recipes I read online, none of which by you-know-who.)
1 can chickpeas
1 & 1/2 tsp. olive oil
1/4 tsp. garlic salt
Generous sprinkling of cayenne
1 tsp. cumin
Preheat oven to 425 degrees. Drain and rinse the chickpeas. Dry the chickpeas with a paper towel and remove the skins. Place the chickpeas on a cookie sheet. Drizzle the olive oil over the chickpeas and mix with your hands to coat.
Roast for 15 minutes, shake the chickpeas, and roast for another 15 minutes until golden brown.
Sprinkle the seasonings on the chickpeas and stir. Roast for another 5 to 15 minutes, or until crispy.