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Spice Roasted Chickpeas

 

A quick, easy and delicious snack recipe.
25

Yield

6

servings

Prep

10

min

Cook

45

min

Ready

56

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free
 

Ingredients

¾ teaspoon cumin seeds
¾ teaspoon coriander seeds
*
15 ounces chickpeas (garbanzo beans)
1 can, drained, rinsed and well dried
1 tablespoon olive oil
1 pinch cayenne pepper
*
1 x kosher salt
*

Directions

Preheat oven to 400°F.

Toast cumin seeds and coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Let cool.

Transfer to spice mill or coffee grinder, process until finely ground.

Add chickpeas, olive oil, pinch of cayenne, and ground spices in medium bowl.

Stir in coarse salt, mix to coat evenly.

Place to small rimmed baking sheet.

Roast until lightly browned and crunchy, stirring occasionally, 35 to 37 minutes.

DO AHEAD:

It can be made 4 hours ahead.

Let stand at room temperature.

Reheat in 400°F oven until warm, about 5 minutes, before serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 77g (2.7 oz)
Amount per Serving
Calories 10824% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 225mg 9%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 14%
Sugars g
Protein 8g
Vitamin A 0% Vitamin C 5%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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