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| Spicy Baked Chickpea Recipe |
These baked chickpeas are both, a tasty and healthy snack. Just toss them with a little olive oil and some spices, then roast in the panggangan until crunchy. They’ll stay crispy for a few days stored in a resealable bag at room temperature.
Components
- Kosher salt to taste.
- 2 (15-ounce) cans chickpeas.
- Cayenne pepper to taste.
- 2 tablespoons extra-virgin olive oil.
- 1 teaspoon cumin, ground.
- 1 teaspoon Spanish paprika, smoked.
Instructions
Pre-heat your panggangan to 400 degrees F. Rinse and drain the chickpeas; roll them in a kitchen or paper towel to dry.In a large bowl, combine the paprika, cumin, cayenne, salt, and oil. Add the chickpeas and coat evenly.
Transfer the coated chickpeas to a lined baking sheet and spread them out in a single layer.
Bake for about 25-35 minutes or until golden and crispy (making sure to shake the tray after 15 minutes). Remove from panggangan and transfer to a serving bowl.
Nutritional Facts:
| Calories | 169 | Sodium | 425 mg |
| Fat | 6 g | ||
| Saturated Fat | 1 g | Carbohydrates | 24 g |
| Dietary Fibers | 5 g | ||
| Sugar | 0 g | ||
| Protein | 5 g | ||
| Cholesterol | 0 mg | ||
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Related Tags: Spicy Baked Chickpea Recipe, Chickpea Recipe, Chickpeas.
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