These are the spicy twin to the sweet roasted chickpeas posted a few days ago – totally different flavor but equally as delicious! Again, peeling the chickpeas proved to be the longest part of the process but these were just as simple to make – you can easily tweak the spices used and make it into something you more prefer. You could mix it up with cajun flavors, Indian spices, or whatever you like and have a truly tasty and healthy snack. Enjoy!
Spicy Roasted Chickpeas
1 can chickpeas (15 oz, aka: garbanzo beans)
1 Tbsp olive oil
1/2 tsp paprika
1/2 tsp ground cumin
Dash of cayenne pepper
Dash of sriracha sauce (optional)
Dash of salt and pepper
Yield: 2 cups
Preheat the oven to 400 degrees F. Rinse and drain the chickpeas and peel them if wanted. Dry them on a paper towel or kitchen towel. Combine all other ingredients in a bowl. Add the chickpeas and combine until evenly coated. Put the coated chickpeas on a lined baking sheet and bake for 25-35 minutes, until they reach your desired crispiness. Make sure to shake the pan after 15 minutes to keep them from burning on one side. Serve the chickpeas while still warm or once they’ve cooled completely. Enjoy!
Source: A Beckster original