Indian-Spiced Roasted Chickpeas
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This recipe has been tempting me over on the CLBB for a while now, and I finally made them today. I had all of the ingredients on hand. This is a great snack – and really different. The spice combination is great, and the brown sugar really balances the heat from the cayenne.
Indian-Spiced Roasted Chickpeas
fitnessmagazine.com
2 cups canned chickpeas, rinsed and drained
1 TB lemon juice
1 TB olive oil
1 teaspoon brown sugar
1 ½ teaspoons ground cumin
½ teaspoon ground coriander (I didn’t have, so didn’t use)
¼ teaspoon cinnamon
Black pepper and cayenne pepper to taste
½ teaspoon salt
Preheat oven to 425 degrees. Combine chickpeas, lemon juice, olive oil, sugar, spices and salt in a large bowl; toss well.
Spread on a foil-lined baking sheet and roast, tossing 1/2way through for 20-25 minutes or until the chickpeas are dark brown in spots. Let cool. Can be kept in an airtight container in the refrigerator for up to 4 days.
MacGourmet Rating: 4 Stars
2 Comments
Elisabeth
I’m trying these for my book club next weekend – it’s nice to see a photo of them. They look great!
Ashley
They really are flavorful little snacks! I liked them best a little warm – I think they’d be good toasted up a bit in the toaster oven after they’ve been stored in the fridge.