CURRIED ROASTED CHICPEAS

As part of my “obligatory eat healthier” resolution, I’ve been trying to keep some healthy snacks around to ward off the sugar cravings.  I’m not sure where I first got the idea for these, but they are a great crunchy snack and can be seasoned any way you like.  I tried curry but you could make these as simple or as complex as you like with flavor.

Picture6These are really simple to make too since the hardest part is waiting for them to come out of the oven.

Ingredients:

1 can garbanzo beans (aka chickpeas)

1-2 Tablespoons olive oil

1-2 teaspoons curry (or whatever seasonings you’d like)

1/2 teaspoon garlic powder

salt and pepper to taste

Directions:

Preheat oven to 425 degrees and coat a 9″x13″ cookie sheet with non-stick spray.  First drain and rinse beans in a collander; roll out on paper towel and pat dry.  Place in large mixing bowl and add olive oil.  Mix to coat and then add seasonings.  Mix again until beans are evenly coated with seasoning.  Spread in one even layer on a cookie sheet and roast for 20-25 minutes or until lightly golden.  These should be crunchy so if the center’s still a little soft, pop it back in for a few minutes.

Once cool, store in an airtight container up to a week (if they last that long!).

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