Wednesday, January 14, 2015

Spicy Roasted Chickpeas

Such a yummy (and healthy!) snack!  And well, truth be told, addicting is what they really are...

Teeny tiny bites with HUGE flavor!  Spicy but not too spicy.  If you don't have ancho chili powder, regular would be just fine.  Also, mine weren't all completely crispy - so don't worry, they won't get as hard as say, a nut.  They will toast and become golden and be absolutely delicious.

 They keep for a while - up to 2 weeks, but I highly doubt they will last that long!  Easily doubled if you are having company or a party.

Serves 4

Spicy Roasted Chickpeas

1 (15 oz) can chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon ancho chili powder
1 teaspoon cumin 
1/2 teaspoon sea salt

Preheat oven to 425 degrees.  In a medium bowl, combine the chickpeas, oil and seasoning until well coated.  Spread on a rimmed baking sheet and bake for 25 minutes, stirring occasionally, until they are golden and slightly crispy.  Let cool completely and store in an airtight container up to 2 weeks.  

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