Wednesday, February 17, 2010

Snack Time: Roasted Chickpeas

This high-protein snack is incredibly addictive and it definitely satisfies my craving for a crunchy snack. I sat down with a bowl of these while watching Snakes on a Plane this weekend and attacked it like those vipers flying through the air attaching themselves to people's jugulars.


I like how versatile it can be just by changing the spice mixture you use. This past weekend I was on an Indian food kick, so I seasoned them with garam masala and red curry powder, but I bet they would taste good with a chipotle chili seasoning mix.

Indian-Spiced Roasted Chickpeas

  • 1 28-oz can of chickpeas
  • 1 T olive oil
  • 2 teaspoons garam masala
  • 1 teaspoon red curry powder
  • 1 pinch turmeric
  • sea salt

  1. Preheat oven to 350° F. Cover a cookie sheet with aluminum foil or parchment paper.
  2. Drain the can of chickpeas into a colander and rinse very well under cold water.
  3. Dry them thoroughly. I like to shake the colander a bit, and then let time sit for a while. Then when I am ready to season them I dry them even more with a paper towel.
  4. In a large bowl, toss the chickpeas with olive oil, garam masala, red curry powder and turmeric, making sure that everything is coated nicely. You can taste to adjust the seasoning or wait until they are done to add more.
  5. Spread onto the cookie sheet.
  6. Roast for 30 minutes, then take them out and shake the pan to move them around a bit and then roast for 20-30 minutes more checking to be sure that they are not burning.
  7. Add sea salt and taste to adjust seasoning if necessary.
  8. Put in a large bowl and eat immediately.

And now for a close-up.


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