I’m always looking for snacks that fill me up without triggering a cascade of cravings later on. My wife made this one for me today and it fit the bill. It’s a great snack but it also works as a side dish or salad additive. Chick peas, have tons of with fiber and protein. You can use any spices you like or adjust the spice to your taste. The possibilities are endless. If you don’t like curry, try using salt and garlic powder.
Servings: 3 servings • Size: 5 oz
Calories: 149.4 • Fat: 3.4 g • Carb: 29.2 g • Fiber: 10.5 g • Protein: 7.5 g
Ingredients:
- 15 oz can chickpeas, drained
- olive oil spray
- salt
- 1 tsp chili pepper powder (to taste)
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp coriander
- 1 tsp curry powder
- 1 tsp garlic powder
Directions:
Preheat oven to 375°. Drain chickpeas in a colander and let them dry completely. Pat dry with a paper towel if needed.
Arrange on a baking sheet in a single layer and roast for about 30-35 minutes, shaking the pan every ten minutes. All ovens are different so make sure they don’t burn. They will be golden brown and crunchy on the inside when done, not moist.
In a medium bowl, combine all the spices. Remove chickpeas from oven when done and spray with olive oil spray. Immediately toss with spices while hot. Eat at room temperature.
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Yours look tasty! I had problems roasting these little devils. Check here if you’re interested in some of my troubles and what I did to rectify (more or less…)
http://cookupastory.wordpress.com/2013/01/22/garbanzos-gangnam-style/