Wednesday, March 18, 2015

Munch Madness II: Roasted Chickpeas!!


March Madness is just getting under way. Did you get into any bracket challenges? I don't know, for some reason it's always a hit or miss for me with the brackets. Some years I get down to the Final Four and then other years I go down in flames before the first week is out. I'm staying optimistic this year, though. You can never tell. But the one thing I do know is that I've got a few buddies coming over Saturday night to check out the action. One of the goodies I'm going to serve is so simple to put together and yet so yummy is: Roasted Chickpeas!

The cool thing about making roasted chickpeas is that you can season them up any way you want to. You can make them savory, spicy or sweet. My recipe gives you the option to choose whether you want to go the spicy route or not. What I love about these is that not only are they crunchy, but they're a healthy, high protein snack as well. They're big on flavor and big on crunch.

It's all about the crunch
Roasted Chickpeas      
(serves 6)

32 oz canned chickpeas, drained and rinsed
1 tbs olive oil
1 tsp granulated garlic
1 tsp granulated onion
1 tsp smoked paprika
1 tsp ground white pepper
1 tsp cayenne pepper (optional)
1/2 tsp sea salt


1. Pre-heat oven to 350-degrees. After rinsing and draining the chick peas, pick through to remove any rogue skins that are in the bunch.

2. Toss all the ingredients together and place the chickpeas on a sheetpan.

3. Roast for 1 hour.  After 1 hour, turn oven off while the chickpeas are still inside. Let oven cool off while the chickpeas are still in there (this should take about 30 minutes).

4. Remove from oven and enjoy.

And there you go! This is a fun and quick recipe that yields high results and high praise. Hope you try it!

I will see you all next week. Good luck with your brackets! Keep on homegating!

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