Shoutin’ from the Rooftop

This is a recipe that I came up with several weeks ago. I have made it three times now. The first time, I didn’t have the seasoning mix just right. The second attempt was perfect but I forgot to measure out the entire recipe after it was done. So I had to suffer and make it one more time.

I had never had roasted chickpeas until last spring. I tasted them at a Weight Watcher staff meeting. I finally got a chance to make my own.

Spicy Roasted Chickpeas

15 ounce can chickpeas, rinsed and drained

1/2 teaspoon oil (any healthy oil of your choice)

1/4 teaspoon salt

1/2 teaspoon garlic

1/4 teaspoon chili powder

baking spray

Preheat oven to 400 degrees. Blot chickpeas after draining and rinsing. You don’t want them dripping wet. In a small bowl, add oil to chickpeas and toss until the chickpeas are covered in oil. Sprinkle with salt, garlic & chili powder. Spread evening on a sprayed non-stick baking sheet. Bake for approximately 20 minutes or until crunchy. Stirring every 7 minutes or so. You need to watch these closely because they can burn very quickly. (Just ask me how I know).

These get a nice crunch when they have baked long enough. I have tossed a few on a salad. I have ate them plain. My friend, Tammy, thought they were good. Chris thought there were pretty decent. Megan snacks on them. These really aren’t all that spicy. When I make them just for me, I add more chili powder. I like to eat them just for a snack. The possibilities of seasonings are endless.

Yields 1 cup of roasted chickpeas. 4 servings

Nutritional information for 1/4 cup: 106 calories, 2 grams fat, 7 grams fiber.

(I will get a picture loaded. I am in the midst of babysitting. Four children under the age of six makes things a little interesting.)

Tags: chickpeas, snack

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