Spicy Roasted Chickpeas

If you had asked me, 10 years ago, if I ever imagined myself uttering the phrase “Man, I should really roast some chickpeas this weekend!”, I likely would have laughed in your face. To say that my tastes in food have changed drastically since I was a kid is a serious understatement – I mean, when I was little I hated LASAGNA. Who hates lasagna?? It hurts my heart to think that I hated pasta!

Anyways, over the last year or so, I’ve seen lots of recipes around the internet for roasted chickpeas, and they’ve intrigued me from the beginning. Would they actually get crispy? Would they really taste good? I get irrationally angry when I read those “How To Eat Healthier!” articles that say things like “If you’re craving something crunchy, like potato chips, eat carrot sticks for a satisfying crunch!” – let’s be real here. If I am craving potato chips, it’s because I want POTATO CHIPS, and there is exactly a 0% chance that carrot sticks are going to curb that craving – and anyone who tells me otherwise is insane, and also not likely to be someone I would get along with. So, I wasn’t looking for roasted chickpeas to replace anything else in my life – I was just hoping that they’d be tasty and satisfying, and that we’d enjoy them enough to want to snack on them! And, lo and behold, they are all of those things!

Spicy Roasted Chickpeas
Makes… a bunch? I have no idea how to determine serving size, here.

1 can chickpeas, drained and rinsed
1.5 t olive oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp kosher salt
a few grinds of black pepper

1.) Preheat your oven to 375°. Start by draining and rinsing your chickpeas really well, and then dumping them onto some paper towel to dry. Take a second paper towel, and use it to dry the beans from the top, sort of rolling them around between your countertop and your hands. Make sure you get them good and dry, and pick out any of the little husks that are separating from the beans.

2.) Let your chickpeas sit and dry for another minute, and mix up your oil and spices in a small bowl. Once it’s well-combined, add your chickpeas to the mixture, and toss them until they’re all coated very evenly with the spice mixture.

3.) Line a baking sheet with foil, and spread the beans out into a single layer. Pop them into the oven for about 25-30 minutes, stirring after about 12 minutes. You want them to get nice and golden brown, but not too dark.

4.) Let the chickpeas cool completely before eating them – trust me on this one, you’re gonna want to give them a few minutes before you taste-test – that is, assuming you like your taste buds and want to keep them.

My husband and I found these to be a really delicious little snack. They were salty, and a little spicy, and crunchy, and we clearly felt VERY virtuous eating them, because they’re chickpeas! With olive oil! I MADE HEALTH FOOD!

Chickpeas: they’re not just for Greek salads anymore,
Tina