What’s better than having a healthy snack without regrets? 😉 Just recently made these roasted chickpeas (added a few leftover kidney beans) and they turned out absolutely delicious, so I thought I wanted to share with you this quick and simple recipe.
Baking Time: 40-50 minutes | Preparation: 5 minutes | Total time: around 60 minutes
WHAT YOU NEED:
- Canned chickpeas (I used 2 cans)
- A bit of olive oil
- Spices of your choice (i.e.: powdered garlic, spicy cayenne pepper)
Preheat the oven to 180 degress and get a baking pan ready with parchment paper.
Rinse and wash the chickpeas and dry them with some paper towel. The more dry the chickpeas are, the crispier they get. Put them in a bowl and add the olive oil. Don’t add the spices yet, since they most likely will burn and add a bitter taste to them.
Spread the chickpeas on the parchment paper and bake them for around 30 minutes. Now you can add all the spices of your choice, blend them together and bake for another couple minutes will the chickpeas are nicely gold brown.
I prefer to eat them while they are still warm, but you can keep them for longer in a closed box or glas. They might not be as crispy then as if you would eat them right away – but still tasty.
Enjoy your maybe Friday or Saturday evening with some yummy healthy chickpea snack and a glas of vino. 😉