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Nutrition Facts
Serving Size 1 cups 271g Recipe makes 2 cups)
Calories 452
Calories from Fat 209		(46%)
Amount Per Serving		%DV
	Total Fat 23.3g	35%
	Saturated Fat 3.1g	15%
	Monounsaturated Fat 15.4g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1246mg		51%
Potassium 463mg		13%
Total Carbohydrate 53.6g		17%
	Dietary Fiber 11.4g	45%
	Sugars 0.8g
Protein 11.2g		22%
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Spicy Roasted Chickpeas

Recipe #173683 | 22 min | 2 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: JanetC-KY
Jun 19, 2006

Posting this for ZWT 2006, this takes the common chickpea and makes it into a spicy snack food.

2 cups (change servings and units)

Ingredients

1 (15 ounce) can chickpeas
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
3/4-1 tablespoon chili powder
1/8-1/4 teaspoon cayenne pepper
1 lime, wedged

Directions

1
Preheat oven to 400 degrees.
2
Rinse chickpeas in colander; drain well, shaking to remove as much water as possible.
3
Combine chickpeas, olive oil, salt and pepper in baking pan large enough to hold chickpeas in a single layer.
4
Bake 15 minutes or until chickpeas begin to brown, shaking pan twice to brown evenly.
5
Add chili powder and cayenne to taste; bake an additional 5 minutes or until dark golden-red.
6
Serve with lime wedges.

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Featured Reviews for This Recipe

From: groffja

On Sep 13, 2006

Too spicy for me.

0 people found this review helpful

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From: Fash

On Jul 31, 2006

These were good! I'm sure I'll make them again and perhaps experiment with different spices, like curry. I do think 2TB of oil would have been enough for the amount of chickpeas I had, though. I kept leftovers in the refrigerator...the peas weren't completely dry/crisp when cool, so I thought they would spoil if kept at room temp.

1 person found this review helpful

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From: KPD

On May 22, 2007

Dee-lishious!!! I LOVED these! Made recipe exactly as written except for the oven temp. I was roasting broccoli at 450 degrees so I roasted the chicke peas at that temp for 15 minutes and they were perfect!! Will make time and again. Thanks for the awesome keeper, Janet!!

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From: Roxygirl in Colorado

On Feb 11, 2007

This was a unique way to make chick peas! I added these to my taco salad. My chick peas got very crispy (I kept taste testing as they cooked) but I found I liked them in between, that the more crispy they got, the drier they got, too. This is a personal preference. I also used a lot less of the spices and added a few sprigs of fresh rosemary. Thanks Janet, for the innovative recipe. Roxygirl

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