Chickpeas snack

ls_66 · August 2012

I have not made them yet but a coworker brought some in yesterday and yummmmm

Ingredients

2 tablespoons olive oil
1 tablespoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1 pinch sea salt
1 pinch ground black pepper
1 dash crushed red pepper
1 (15 ounce) can chickpeas, rinsed and drained

Directions

Preheat an oven to 350 degrees F (175 degrees C).
Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer on a baking sheet.
Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.

Amount Per Serving Calories: 153 | Total Fat: 8g | Cholesterol: 0mg
yield 4

ninjakitty81 · August 2012

Thanks for this, was just thinking of trying something new for roasted chickpeas and edamame's.

Here are a couple other recipes I use for both. Think I got the second recipe from Oprah.com lol Regardless its good.

Ingredients

1 1/4 cups frozen shelled edamame
(green soybeans), thawed
2 teaspoons olive oil
1/2 teaspoon chili powder
1/4 teaspoon dried basil
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/8 teaspoon paprika
1/8 teaspoon ground black pepper

Directions:

Preheat oven to 375 degrees F (190 degrees C).
Place the thawed edamame into a mixing bowl, drizzle with the olive oil, then sprinkle with chili powder, basil, onion powder, cumin, paprika, and pepper.
Toss until the edamame are evenly coated with the oil and spices.
Spread into a 9x13 inch glass baking dish in a single layer.
Bake uncovered in the preheated oven until the beans begin to brown, 12 to 15 minutes.
Stir once halfway through cooking.

Ingredients

2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground red (cayenne) pepper
1/4 teaspoon ground turmeric

1/4 cup vegetable oil
2 cups finely chopped onion
2 (15 ounce) cans chickpeas , rinsed and drained
1 teaspoon coarsely ground black pepper
3/4 teaspoon salt
1 teaspoon fresh lemon juice
1/4 cup chopped fresh cilantro , for garnish

Directions:

To make masala: Mix spices in a small cup until blended. Set aside.

To make chickpeas: Heat oil in a nonstick frying pan over medium-high heat. Add onions and sauté until light brown, 8 to 10 minutes. Add masala; stir 1 minute, or until spices become fragrant.

Stir in chickpeas, pepper, salt, and 1 tablespoon water. Cook over medium heat, stirring constantly, 7 minutes, or until the first few chickpeas begin to split. If mixture becomes dry, add additional water, 1 tablespoon at a time; curry should be moist but not saucy.

Remove from heat, and stir in lemon juice. Garnish with chopped cilantro.

Note: If you have store-bought masala, you can use it in place of step one.