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Wednesday, January 26, 2011

Crunchy Roasted Chickpeas!!

**This is a guest post from my girl Erin @ A Bird And A Bean
I just made her recipe tonight and I AM SO EXCITED ABOUT THIS!!  My Todd is too, they are so crunchy and awesome, we loved them. 

From Erin @ A Bird & A Bean

I found this recipe in the January issue of All You. I seriously love these little things. I'm eating them right now! They are so easy and you can flavor them with ANYTHING you want. We're on New Year's Resolution diets around here and so these are GREAT for me. I crave 'crunchy and salty' way more than 'sweet', so these are perfect!

They're really good for you, too. Garbanzo beans (chickpeas) are a great source of folic acid, fiber, and protein. Plus they provide an excellent source of molybdenum, which is a trace mineral that's needed for the body to detoxify sulfites! (I need this since sulfites are in red wine!)

I made them for our football party last night and it really kept me from eating junk. You can flavor them with any spices you like. I am posting the recipe just as it is in All You, but I've seen lots of different versions online.

I used Curry powder and Chinese Five Spice (a spice blend with star anise, cinnamon, cloves, cassia and ginger...it has all five flavors that we can taste in it) in my batch last night and I LOVE 'em. I used Garam Masala (an Indian spice blend that has yummy cumin, coriander, cardamom, pepper and cinnamon) last week and that was super tasty too. I figure using these fun spices makes this little snack even healthier since things like turmeric, ginger, cinnamon etc.... are so good for helping to prevent cancer, diabetes, arthritis and even Alzheimer's.

I might try using a packet of chili seasoning to make a more "normal" version for the hubby next time. :) I think a sweet and salty 'kettle corn' version would be good too. All you would need to add is a little sugar and a little salt.

Prep Time: 2 minutesBake: 50 minutesYield: 2 cups (serving size: 1/4 cup)Cost per Serving: $.36

What you need:
  • 2 tablespoons olive oil
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon allspice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 15 1/2-oz. cans chickpeas, rinsed, drained, thoroughly patted dry

What you do:

Preheat oven to 400°F. Line a large rimmed baking sheet with foil. In a large bowl, combine olive oil, cinnamon, cumin, allspice, salt and pepper. Add chickpeas and toss to coat thoroughly. Turn chickpeas out onto baking sheet and roast, stirring or shaking baking sheet often, until chickpeas are browned and crunchy, 45 to 50 minutes. Transfer to a bowl and let cool before serving, stirring occasionally.


  1. Thanks Amy!! I'm so glad you like them. :) They're so good when I'm feeling snacky...which is pretty much always. Actually I made your kale chips too and I LOVE them. I found a recipe for baked beet chips that looks great too! I'll let you know if they're any good. :)

  2. This sounds amazing. I just bought two bags of chickpeas to make hummus & never really knew anything else you can do with them. I am excited to try this!

  3. If you were going to use dried garbanzo beans, what would the process need to be then? Soaking and cooking- then draining and roasting?

  4. Oh - that's a great question, Kristi. I am really not sure. I was thinking soaking, cooking, draining and roasting. I wonder if you could leave the cooking part out since they cook in the oven also? I hope someone knows the answer. I was going to try and use more dried beans and less canned this year so I would love to know what you figure out. Thanks.

  5. I made something similar to this the other week for the first time and loved it, but just used a random spice mix I already had. Will have to try your specific mix next time and wow I never knew chick peas were that good for me.

  6. Wow! Those look yummy. I found you by way of...I can't remember!


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