Cumin + Cinnamon Roasted Chickpeas
Fancy Bar Snacks
Great to nibble on or toss on a salad, this is a crunchy, salty snack. Made the mistake of grabbing navy beans off the shelf. So blind without the glasses! Was a bit of a hot mess, not dissimilar to rice crispies but could be interesting to add some texture to a dish.
1 15 ounce can organic chickpeas
1 tablespoon of olive oil
1 tablespoon chunky sea salt
2 teaspoons cumin
2 teaspoons cinnamon
Pinch of garlic powder
Heat the oven 400°F. Pour the chickpeas into a colander and drain and rinse very well under running water. Pat very dry.
Toss the chickpeas with the olive oil and spread out on a large cookie sheet lined with tin foil. Roast for 30-40 minutes or until brown and crispy. Turn and stir every ten minutes so they don’t burn.
Take out and toss to taste with salt and spices.
For additional spice variations:
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