Roasted Chickpeas With A Creole Spice Mix


For the Chickpeas:
2 can chickpeas, preferably organic
2 teaspoons olive oil
1/2 teaspoon – 1 teaspoon spice mixture of your choice (go lighter on stronger flavors)
salt to taste
For the Creole Spice Mix:
2 tablespoons paprika
1 tablespoon salt (I lowered this because of salt in the original recipe)
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme


Preheat oven to 400 F.
Mix together the spice mix.
Drain chickpeas into a colander and rinse well with cold water until no more foam appears. Let beans drain for 5-10 minutes, then pat dry (crucial step to avoid mushy chickpeas) and rub off any of the translucent skins that may be falling off.
When beans are well drained and dried, toss with olive oil, spice mix, and salt. Arrange in single layer on large baking sheet. Roast 40-50 minutes, or until they are slightly browned and make a rattling sound when you shake the baking sheet and appear crunchy enough for you. Testing one is your best bet. Serve warm or let cool.




Roasted chickpeas are a quick fix for a snack, that are economical, relatively healthy, easy option to know about when your best bet for something to snack on has to come out of a can.

I added the Creole mix this time in honor of New Orleans for the Superbowl, but feel free to use any seasoning you prefer.


6.0 as a snack


Wednesday, February 3, 2010 - 12:00pm


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