2 15 oz cans chickpeas (garbanzo beans)2 Tblspns olive oil
1/2 tsp salt
1/2 tsp black pepper
1 Tblspn chili powder
1/8 tsp ground red pepper
Rinse chick peas in collander, drain them well. In a medium size bowl, combine chickpeas, olive oil, salt & pepper. Mix well to coat. Spread the chickpeas out on a foil lined baking sheet.
Bake in 400 degree oven for around 20 minutes, shaking the pan twice during baking.
Remove chickpeas from the oven. In a small bowl, combine chili powder & ground red pepper. Place mixture in a small sieve to sprinkle over cooked chickpeas. Bake another 5 minutes or until dark golden-red.
That is the official recipe. When I made mine, I halved the recipe (cause I only had one can of chickpeas). After I baked them the first time, I divided the chickpeas in half again and seasoned one half with the recipe and the other half with a half Tblspn of dry ranch dip mix. They turned out pretty good. The flavor is nice, but I would like them crunchier. You may have to play around with the temp and the baking time to accomodate different ovens. Hope you will try it!!!!
Thanks for the recipe Kim!!!!
Ah...I found out Blogger doesn't like Firefox. I couldn't leave comments on this Blog using Firefox but I can with Internet Explorer...at least I'm testing that now.
ReplyDeleteOK. Crunchy Snack comment. I made this recipe tonight as written. I only changed the first baking time. You had mentioned you would have liked them a bit more crunchy so I thought this would be a good thing.
ReplyDeleteInstead of baking about 20 minutes I probably baked the Garbonzo Beans around 40 minutes. I then added the other seasoning and continued baking 5 minutes more. They are fairly crunchy.
Next timeI make these I will change this and initially bake them 20 mintues, add the additional seasonings and then bake until they are as crunchy as we want them. I think the addtional seasonings flavors would bake in better this way.
Good recipe and I will be making these again. Thanks Becky!