Home Made

Spanish Roasted Chickpeas

 

 

 

February is national snack food month.  Don’t reach for something in a bag.  If you are going to eat something, eat something good for you.  How about making something easy to spice up your snack routine?

Served warm from the oven, or even at room temp, these spicy chickpeas are a great snack.  Packed with protein, fiber, and a satisfying crunch, these spicy-salty-savory bites are perfect for snacking or to tide over that pre-dinner hunger.  Gluten free and vegan friendly, they require no refrigeration, so they’re good to go, and good to stow.

Once you try making these, you’ll be hooked.  This recipe will make a big batch, but you can scale down if you want.  Just use a one can to one tablespoon ratio of chickpeas to olive oil.  And  don’t limit yourself to the spices shown here.  You can use any spice blend you like, or try adding lemon zest, parmesan cheese, or cinnamon… you get the idea.

Try making some of these for your next get-together or family game night.  Served up in a stemmed glass, they would be a fun little tabletop addition to your Academy Award snacks.

 

Spanish Roasted Chickpeas

3  15 ounce cans chickpeas, drained and rinsed well
3 tablespoons olive oil
3 teaspoons Spanish smoked paprika
3 teaspoons garlic powder
1 teaspoon sea salt
1/2 – 1 teaspoon cayenne pepper
freshly ground black pepper
3 sprigs fresh rosemary 

Preheat oven to 400 degrees.  Spread chickpeas on paper towel lined baking sheet and let dry, blotting with additional paper towels if necessary.  Transfer chickpeas to a large bowl and toss gently with olive oil.  Add Spanish paprika, garlic powder, sea salt, and cayenne pepper, stirring to coat well.  Spoon onto parchment paper lined, rimmed baking sheet and season with freshly ground black pepper.  Add rosemary sprigs.  Transfer to oven and roast, removing after 15 minutes to shake the pan or stir.  Taste and adjust seasonings, adding more salt or cayenne pepper, as desired.  Continue to roast for a total of 30 – 40 minutes, or until crunchy.

 

Donna Ferguson

Donna Ferguson

I love to cook, garden, and write about all the things in Vancouver and the Northwest that make life so great.

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