Roasted Chick Peas
Wow! These roasted chick peas are a crunchy, tasty and healthy treat. You are going to love them as much as I do! You definitely won’t be able to have just one little handful…you will be back for more. My good friend Lisa turned me on to these roasted chick peas and I’m so glad she did because they are wicked easy to make and a great on the go snack or even in an appetizer assortment along with baked asparagus wrapped in prosciutto, zucchini torta or baked coconut shrimp.
Ingredients:
- 2 cans chick peas
- 3 Tbsp olive oil
- 1/2 tsp garlic granules
- 1/2 tsp onion granules
- 1/4 tsp cayenne pepper OR 1/4 tsp finely ground blk pepper for a mild flavor (I did the blk pepper in the show for really flavorful chic peas and not spicy)
- 1/4 tsp cumin
- OPTIONAL: a few dashes of Siracha to really spice it up!
- 1/2 tsp fine sea salt -1/4 before baking and 1/4 after they are roasted
Directions:
- Pre-heat oven to 450º.
- Drain and rinse 2 cans of chick peas.
- Gently rub and pat dry with paper towels.
- This action will loosen the skins off of the chick peas (you don’t have to get off every single chick peas skin..this just naturally happens as you are patting them dry).
- Put the chick peas into a medium bowl and add olive oil and spices.
- Mix and turn out onto a cookie sheet.
- Put them into the oven and bake for approx. 35 minutes.
- Shake the pan rolling around the chick peas every 10 minutes…at 25 minutes, 15 minutes and DEFINITELY at 5 minutes
- They will burn quickly at the end so you need to keep an eye on them especially during the last 5 minutes.
- Remove the chic peas from the oven and sprinkle with the other 1/4 tsp salt and let cool on tray