Roasted chickpeas revisited

Roasted chickpeas revisited

I started making roasted chickpeas about two years ago. I like them as a tasty and protein-rich alternative to popcorn. I’ve learned some things alone the way that may help you if you ever try making these.

The basic recipe is simple:

    1 15.5-ounce can garbanzo or chickpeas, drained
    Salt and pepper, to taste
    1 tsp. favorite oil (I now prefer cooking spray because it coats and you get less calories)

Preheat oven to 400 degrees. Place drained chickpeas on unlined, I oiled cookie sheet. Coat chickpeas in oil or spray. Sprinkle on salt and pepper to taste. Bake for 7 minutes. Stir chickpeas. Cook for 5 minutes or until chickpeas turn golden brown and/or pop open.

Seasoning variations

  • Old Bay seasoning
  • Curry powder
  • Chinese 5-spice
  • Do not use granulated sugar. It will make your chickpeas feel like they have dirt on them.

Bean variations

  • You can use other kinds of beans instead of chickpeas. I’ve done this with black-eyed peas and pinto beans. You just have to make sure you drain all the liquid out of the can. You also may have to wash the beans, as some cans have gooey residue coating the beans.
  • The cooking time will vary based on the size of the bean too. The smaller the bean, the less time it needs to roast.
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