Roasted Chickpeas With A Creole Spice Mix
By: Jen Bernstein
Published: Wednesday, February 3, 2010 - 12:00pm

Ingredients




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 freshly ground black pepper
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme

Preparation

1 Preheat oven to 400 F. 2 Mix together the spice mix. 3 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. 4 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.

About


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.