16 January 2014

sweet and spicy roasted chickpeas

I'm going to come right out and say it: I have a mild obsession with hummus (as much as this Buzzfeed article). I eat it with veggies, rice crackers, on a sandwich, anything. So when I heard about roasted chickpeas, I had to try. These are seriously delicious and highly addictive, all rolled into one gluten free, vegan snack. Can't say I didn't warn you.

I tried this recipe two ways  I roasted some already tossed in spices, and some plain (adding the mix after). Personally, I prefer to season beforehand. The spicy ones I would eat alone like popcorn and the sweet ones I would add to a salad or a quinoa dish. Eat them as soon as they are out of the oven or let them cool to room temp. I doubt they will last you the day! I promise you will fall in love. Happy Thursday! xo

Recipe inspired by Wholly Kao and Sweet Dreaming

1-2 cans Organic BPA-free Garbanzo Beans/Chickpeas

Spicy mix:
1 tbsp. Avocado oil
1/2 tsp. Paprika
1/2 tsp. Cumin
1/2 tsp. Cayenne pepper

Sweet mix:
1 tbsp. Agave nectar
1 tsp. Cinnamon

1) Preheat oven to 425 degrees.
2) Rinse off chickpeas to get rid of the starch. Lay on paper towel and dry thoroughly. Throw away any shells (I rubbed mine gently with paper towel to loosen the shells)
2) Coat chickpeas with seasoning and spread onto cookie sheet with parchment paper.
4) Bake for 30 minutes (I tossed mine around to flip them a bit at 15 minutes). Enjoy!

1 comment:

  1. Ok, these look amazing! Def giving the spicy ones a try!


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