Roasted Chickpeas

Yield
2 cups

Ingredients
1 14.5 oz can (or 2 cups cooked from dry) chickpeas rinsed, drained, and patted dry
1 tsp oil

Seasoning option #1
1 tsp ground cinnamon
1 tbsp maple syrup or honey
1/2 tsp vanilla
1/4 tsp salt

Seasoning option #2
1/4 tsp cumin
1/4 tsp paprika
1/4 tsp garlic powder
1/2 tsp salt 

Instructions

  1. Preheat oven to 325 F. Line a baking sheet with parchment paper.
  2. If desired, rub the chickpeas in a clean kitchen towel to remove the skin. You don't have to do this, but it improves the texture. Discard the skins. 
  3. Toss chickpeas in oil and then one of the seasoning mixes. Spread in a single layer on a baking sheet and bake for 30-35 minutes or until crispy, stirring every 10 minutes.
  4. Crispy chickpeas will keep in an airtight container for 3-4 days. "Soft roasted" chickpeas should be stored in the fridge for 3-4 days and can be reheated for 15 seconds in the microwave. 

 

More than 65% of the fiber found in chickpeas is insoluble fiber. This is great for your digestive support and colon!