Big news, and an easy recipe today. First with the big news, I am now officially a Foodie! I know, I know I have been a foodie for a while now but all of that foodie-ing has been non professional. That has changed, I am now a professional Foodie. My new job title is actually Foodie. What is a Foodie? Well, my job involves talking to people about food all day! I get to share ideas and tips, and help customers navigate the store. How great is that.
With the cooler temperatures we have been having in Austin (by cooler I mean 90 degree days instead of 100). I decided I could finally try roasting chickpeas. I came across this recipe back in May, but decided today was the day to give it a try since I had some extra chickpeas in the fridge from hummus.
I could not stop eating these after they came out of the oven. You could just serve them up in a bowl as a snack, toss them on salads, or even add them to a trail mix. A great combination of crunchy and savory to satisfy those cravings for unhealthy snacks. Also, the cayenne gives these a nice kick!
Spicy Roasted Chickpeas
- 3 cup chickpeas, drained and rinsed
- 3 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon cayenne, use more or less to adjust spiciness
- Preheat oven to 425 degree.
- In medium bowl mix together all the ingredients, until the chickpeas are coated.
- Using a rimmed baking sheet pour chickpeas out in a single layer.
- Bake on the lowest rack for 25-30 minutes. Turn chickpeas halfway through to ensure even baking. Chickpeas will be done when they are golden and crispy.
- Remove chickpeas from pan to a paper towel lined plate and pat off excess oil.
- Store leftovers in a zip top bag or air tight container.