Are you ready for a snack? How about these utterly delicious, crunchy, toasty, packed with protein Crispy-Roasted Spicy Chickpeas? This recipe couldn’t be simpler and these spicy Chickpeas are sure to become a munching favorite! Just in time for March Madness sports fans, ditch those beer nuts and bake these beans instead!
I’ll be the first to admit, I’m not much of a “roundball” fan. That said, I did marry a Kentucky boy, and the Wildcats have always been a basketball powerhouse. So, with March Madness starting soon I thought I’d come up with a new snack for Mr. Saucy.
I’ve told you all before that Mr. Saucy can be a bit skeptical about foods? Well, when he spied these beautiful beans in the martini glass the day I took this photo, he popped a few in his mouth and proclaimed, “Mmmmm! What are these?” I just knew if I said they were chickpeas, or even if I called them garbanzo beans, his love for them would be instantly extinguished.
So, what did I do? I turned away (because I have a glass face) and boldly stated, “Why, they’re nuts. Of course.” *huge smile* I’m not above a bit of a fib to get him to eat things that are good for him or to at least try something new. But don’t tell him that, now! *wink*
As I said, they are simple to prepare. There is one little trick to getting them really crunchy, though. I used canned garbanzo beans that I drained and rinsed. Then, and here’s the trick: You really need to dry them to remove all the exterior moisture from them. So, I poured them out of the colander onto a clean kitchen towel and rubbed them vigorously. This will cause some of the husks to be removed from the garbanzo beans; just discard them.
Then, I put them in a bowl and tossed them with a bit of garlic-infused olive oil, cumin, dry cilantro, a smidge of cayenne pepper and some salt. They roast on the bottom rack of the oven for about 20 minutes, are removed to let off some of the steam, and placed back in the oven for another 15-20 minutes until crispy. That’s it. Simple!
I hope you’ll add these to your snacking lineup!
- 1 -15 ounce can chickpeas (garbanzo beans), drained, rinsed and dried
- 1 tablespoon garlic-infused olive oil (if you don't have garlic-infused oil, use regular olive oil and add ¼ teaspoon garlic powder to the coating mixture)
- 1 teaspoon ground cumin
- 1 teaspoon dry cilantro leaves
- ⅛ - ¼ teaspoon cayenne pepper (depending on your heat preference)
- ¼ teaspoon salt
- Put the oven rack on the bottom position.
- Preheat the oven to 375° F.
- Place the chickpeas into a bowl, pour on the olive oil and add the cumin, cilantro, cayenne and salt (also garlic powder if you don't have garlic-infused oil).
- Toss well until evenly coated.
- Spread the coated chickpeas on a baking sheet with a rim and spread into a single layer.
- Place the baking sheet in the oven and bake for 20 minutes.
- Remove from the oven and allow to cool for 5 minutes.
- Place the baking sheet back in the oven and bake for an additional 15-20 minutes, or until desired crispness.
- Remove from the oven and allow to cool before serving.