Roasted Chickpeas

 

 

Sorry for the brief hiatus, I spent about a week with my parents in Virginia and haven’t really had time to cook or blog, other than helping out at their bakery! I’m getting back into some international cooking, but here’s a quick snack appetizer in the meantime.

Roasted chickpeas are an addictive and healthy party snack that I’ve made a couple of times now. It can be international depending on what spices you use. For example, with this batch of chickpeas I used a vindaloo seasoning mix I picked up at Penzey’s Spices.  I’ve previously used garam masala, or my own curry-type mixture, but I’m sure you could also use a mixture of chili powder and garlic, smoked paprika, or just about any other flavor.

Drain and rinse canned chickpeas, pat them dry. Two regular-sized cans fit pretty well in a 9×13 baking pan (they should be placed in a single layer to roast properly). Toss the chickpeas with olive oil and spices. Roast at 425 degrees for about 45 minutes, stirring every 15 minutes or so.

That’s all!  You end up with a lovely, semi-crunchy and flavorful snack that you won’t be able to stop eating!

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