Roasted Chickpeas Two Ways

As you know, I have a long-time love affair with hummus.  Yesterday I went to clean out the pantry and discovered that we had over a dozen cans of chickpeas! Every time I'm at the grocery store I throw a few cans in the cart.  I mean, I make hummus almost weekly, but there was no way we needed that many cans of chickpeas on hand!  I knew that I could add some chickpeas to a few salads, but what else could I do with them?

I roasted them!  Roasting chickpeas is a healthy alternative to the fried chickpea recipes I kept uncovering.  They are a great protein source, but also a very good source of folic acid, iron, fiber & manganese.

Always a fan of the fantastic salty sweet combination, I tried out a garlic cumin sea salt with a dash of white pepper version, and a delicious honey cinnamon version.  It's hard to say which one I liked better.  My advice is make both and you will have options depending on your mood!

Ingredients - Garlic, Cumin & Sea Salt

These are approximate measurements.  Use your own judgement when adding these spices.  If you like cumin go heavier, or if not a big garlic fan, go lighter. 

1 can of chickpeas (Garbanzo Beans)
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
2-3 pinches white pepper
1/4 teaspoon freshly ground sea salt
2 tablespoons extra virgin olive oil

Ingredients - Honey & Cinnamon

1 can of chickpeas (garbanzo beans)
3-4 tablespoons of honey
1 teaspoon cinnamon

Method

Preheat oven to 400 degrees.  Rinse each can of chickpeas under cool running water in a strainer.  Some of the chickpea casings may come off.  That is okay.  You can try to remove them by lightly rubbing your fingers over each bean or leave them on.  (It won't affect the taste or texture, I left most of mine on).

You will need a separate bowls for each chick pea mixture.  In each bowl, add a can of chickpeas followed by the olive oil or honey.  Continue to add the rest of the spices for each chickpea mixture.

Evenly coat the chickpeas in it's mixture.  Place chickpeas on a baking sheet and bake for 30 minutes.  I found it helpful to turn the chickpeas every ten minutes so they don't burn on one side!

Let cool to room temperature.  You will know they are done when you taste one and its crunchy all the way through! 

Enjoy!!  And follow me on Twitter @CheesePlease531