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Roasted Spicy Chickpeas–Middle Eastern Style

October 9, 2012

Do you plow through a supersize bag of chips while watching sports? Is there a stash of salty pretzels in a nearby drawer that you munch on as you addictively watch one Vine after another? Do you know the garlic fry vendor at At&T Park on a first name basis? If any of these descriptions sound familiar, then this recipe is especially for you. Middle Eastern style Roasted Spicy Chickpeas are perfect for those with a serious salty tooth. These spicy little legumes have a high flavor impact, with the addition of 8 grams of protein and 6 grams of fiber for half a cup. So unlike potato chips, it’s impossible to mindlessly nosh on them without getting full. You can use canned or dried chickpeas that have been soaked overnight, as long as you make sure to rinse them and pat them dry before seasoning. I love to add these firecrackers of goodness to my salad in the place of croutons for some extra flavor and a wallop protein, calcium and iron. The spices in these goodies are also beneficial. The cumin helps you digest the fiber in the beans, the tumeric has anti-inflammatory properties, and the red pepper can even help rev up your metabolism! They are also super quick and easy to make -less than the time it takes to drive to the local store for store bought potato chips. You can use avocado oil, which has a higher smoke point, but I prefer the authentic flavor of olive oil. Using a really robust olive oil can add a nice peppery finish to this snack. For the freshest olive oil, make sure you look for a harvest date on the label. If there is no harvest date, the oil might be a lot older than you think. I used Daskara Olive Oil with some spectacular results. The robust and pungent flavor of the oil was a great counterpart to the nuttiness of this snack. They just started selling this olive oil in the States and it reminds me of the olive oil of my childhood when I spent my summer in the Middle East:

Daskara Olive Oil

Satisfying snack without sacrificing flavor!

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1 can of chickpeas, or 1 ½ cups of soaked chickpeas

1 tbs of olive or avocado oil

1/2 tsp of cumin

1/4 tsp paprika (or red chile powder if you like em hot)

dash of lemon pepper

 1/4 tsp onion powder

Salt to taste

Preheat oven to 400 degrees. Combine the chickpeas with the olive oil and spices. Spread them on a cookie sheet, and bake them for 30 minutes. About 15 minutes into baking, stir the chickpeas around a bit for even cooking.  For an even quicker snack you can even microwave them 3-4 minutes with pretty good results. Serve immediately. 

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8 Comments leave one →
  1. Elizabeth Hutter permalink
    October 10, 2012 9:41 am

    Delicious!

  2. Gus Haddad permalink
    October 10, 2012 7:15 pm

    Thank you Blanch, I have been looking for a nice midnight snack. This sounds very good.

  3. Shirley Davis permalink
    October 21, 2012 7:39 pm

    Blanche, very tasty! A healthy, tasty and DIFFERENT alternative to the same old bland, fattening,boring snack (as provided by media/tv/magazines). You provided a good recipe for busy shedules. You dispense happiness with your recipies. You are a great help!! I live in El Paso, so added extra chile 🙂

    • Blanche permalink
      October 22, 2012 3:18 pm

      Awesome Shirley–yes I think these do beat a bag of chips 🙂 Love that you put your own spin on it too, I wish I could handle more chile like you Texans can! Thanks so much for your feedback hon…more recipes to come… 🙂

  4. Shirley Davis permalink
    November 24, 2012 8:52 pm

    Hello Blanche, I am still enjoying this snack, still grateful for your recipies! Do you have a shortcut for “peeling” the canned chickpeas? Shirley

    • November 24, 2012 9:00 pm

      Hi Shirley! Hmm, never thought to peel the chickpeas. Only thing I can think of is to put them into boiling water for a minute or two, drain, then rinse with cold water while peeling the outer layer. Glad you enjoy them! 😉

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