CHECK OUT CHICKPEAS! APRIL’S HARVEST OF THE MONTH
Roasted Chickpeas
Total Time: 35 min.
Hands on Time: 5 min.
Introduction:
This recipe is a delicious and crunchy snack. You can use whatever spice blend you prefer. Chickpeas are a powerhouse nutrient, delivering protein, fiber, vitamin B6, calcium, iron, and more!
See our other resources to support local producers and for remote learning
Equipment Needed
Sheet pan
small bowl
measuring cups
measuring spoons,
spatula
Serving Size: 4 servings
Ingredients
1 cup dry chickpeas (or 1 cup canned) 1 tsp live oil
1⁄4 tsp salt
1⁄4 tsp cumin
1⁄8 tsp red pepper flakes
1⁄4 tsp paprika
Directions:
Preparing dry chickpeas: Place chickpeas in a pot and cover with water (about double the amount of water). Place a lid on the pot and let soak overnight. Drain and rinse the chickpeas, put them back in the pot and cover with water. Bring the mixture to a boil and then simmer over low heat for 1.5-2 hours or until chickpeas are soft.
Preheat oven to 375 degrees.
Dry chickpeas using a kitchen towel/paper towel and spread in an even layer on your baking sheet. Roast for 15 minutes.
While chickpeas are cooking, assemble spices in a bowl and mix together.
Pull the chickpeas out of the oven. Sprinkle with olive oil and spices, mix together and put back in the oven for 15 minutes or until chickpeas turn golden brown.
Let the chickpeas cool completely for maximum crunch. Enjoy on their own or use them as a crunchy addition to salads or slaws!
