Chickpea Recipe: Spicy Roasted Chickpeas

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My oldest is a vegetarian now, and we’re always looking for more ways to get protein in her diet.  We decided to give some roasted chickpeas a try, since they are high in protein (and fiber, bonus!) and hoped that they’d make a filling snack for her belly.  We’re very pleased with the result and all of us LOVE these – with the exception of the littlest Martin, but she wants them less spicy. Can’t please everyone, I guess! I guess we have to make a delicious roasted chickpea recipe that isn’t spicy for her next!

Spicy Roasted Chickpeas

spicy-roasted-chickpeas-recipe

Ingredients

2 15 oz cans chickpeas, rinsed and drained

2 tsp chili powder

1 tsp cayenne pepper flakes

1/4  c extra virgin olive oil

spicy-roasted-chickpeas-ingredients

 Directions

Preheat oven to 450

While oven is preheating, rinse, drain and pat dry your chickpeas.

In medium mixing bowl, toss the chickpeas with the spices

chickpea-recipe-mixing

Once oven is at 450, pour your oil into a shallow baking pan.  Warm for about 3 minutes

Carefully remove pan from oven, add chickpeas in a single layer to the pan (remember, the oil is hot!)

roasted-chickpeas

Bake for about 10-15 minutes

roasting-chickpeas

We let ours rest on a paper towel to absorb some of the oil for a few minutes

spicy-roasted-chickpeas

Enjoy warm or allow to cool.

Store in airtight container for up to 1 week.

Have you made roasted chickpeas before?

 

Chickpea Recipe: Spicy Roasted Chickpeas
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Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 15 oz cans chickpeas, rinsed and drained
  • 2 tsp chili powder
  • 1 tsp cayenne pepper flakes
  • ¼ c extra virgin olive oil
Instructions
  1. Preheat oven to 450
  2. While oven is preheating, rinse, drain and pat dry your chickpeas.
  3. In medium mixing bowl, toss the chickpeas with the spices
  4. Once oven is at 450, pour your oil into a shallow baking pan. Warm for about 3 minutes
  5. Carefully remove pan from oven, add chickpeas in a single layer to the pan (remember, the oil is hot!)
  6. Bake for about 10-15 minutes
  7. We let ours rest on a paper towel to absorb some of the oil for a few minutes
  8. Enjoy warm or allow to cool.
  9. Store in airtight container for up to 1 week.

 

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About the author: I’m a 30-something mom to three, brand ambassador. content creator, social media maven, blogger extraordinaire, earth lover, butcher, baker, candlestick maker (or something along those lines) – love word games, crafting, cake decorating or shooting pictures.

1 comment… add one

  • I love chick peas! I usually make a chick pea curry, but this sounds like a new and delicious recipe to try.

    Reply

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