Friday, November 11, 2011

Fantastic Foodie Fridays~ Spicy Roasted Chickpeas

Understanding the importance of eating every few hours, and wanting to snack and not feel guilty about it I found this recipe.  Spicy Roasted Chickpeas can be kept in the fridge for up to four days, but we bet your family will gobble them up by that time!  I hope you enjoy this and think of me as I will be walking in my last 3-Day this year.
  • 2 cups canned or cooked chickpeas, drained and well rinsed
  • 1 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 1 tsp maple sugar flakes
  • 1 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cinnamon
  • 1/4 tsp each sea salt and ground black pepper
  • Pinch cayenne pepper, to taste


  1. Preheat oven to 425°F.
  2. Combine all ingredients in a bowl; toss well.
  3. Spread chickpea mixture on foil-lined baking sheet.
  4. Put in oven, roasting for 20 to 25 minutes; toss mixture about halfway through.
  5. When chickpeas are dark brown in spots, remove from oven and let cool.
  6. Store in airtight container in refrigerator.
Nutrients per 2/3-cup serving: Calories: 140, Fat: 5 g, Sat. Fat: 0 g, Carbs: 17 g, Fiber: 4 g, Sugars: 4 g, Protein: 6 g, Sodium: 460 mg, Cholesterol: 0 mg

By Gretchen Kennedy | Photo: Gibson & Smith

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