Spiced Roasted Chickpeas

These crunchy little bites were really easy to make and I would definitely recommend for any party.  The best part of it is that you probably already have all of the ingredients in your cupboard!

(Tip #1: I recommend serving these the day that you cook them. When stored, they lose their crunch, so you would need to reheat them in the oven before serving again.  

Tip#2:  I made a batch with two cans in this recipe, but from now on, I will only make one can at a time.)

First, take two cans of Garbanzo beans and lay them out to dry for about 30 minutes.  You can also use a few paper towels in order to speed up this process.

Preheat your oven to 400 degrees.

The really great part of this recipe is that you can adjust the seasoning and heat level to your taste level preference.  I prefer partially spicy with a stronger Mexican flavor.

In a bowl, mix:
2 cans garbanzo beans, drained and dried
2 tbsp Olive Oil
1 tsp Chili Powder
1 tsp Cumin
1 pinch of Cayenne Pepper
1 pinch of Salt

After coating thoroughly, place on baking sheet. (I love tin foil so that it will make for easy clean up!)

 

Bake for 15 minutes, then toss with tongs.
Bake an additional 15-25 minutes until golden and crispy.

These Spiced Roasted Chickpeas will delite any healty party-goer!

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