Roasted Chickpeas – A snack worth trying!

Chickpeas which are also known as garbanzo beans are gaining popularity in the U.S.  India is the largest producer of chickpeas, with the U.S. being the 11^th leading producer.  Leading producers in the U.S. is Idaho, Washington, California and North Dakota.  In Nebraska, there is a concentrated area of growers in Alliance, Box Butte County.

A popular way to use chickpeas is to make hummus out of them.  Also, growing in popularity is roasting chickpeas.  Chickpeas are a good source of protein, fiber, zinc, folate and manganese.  Recently I made the Baked Spiced Chickpeas, see recipe below.  My daughter and I really enjoyed them.  Although, my son thought it was too spicy.   The next time I make them I’m going to try a sweet version that may be more acceptable to my son and husband.

{Roasted Spiced Chickpeas}

Ingredients

2	cans (14 oz.) chickpeas	1	tsp cayenne pepper
1 1/2	Tbsp olive oil	1/2	tsp garlic powder
2	tsp sugar	1/2	tsp ground allspice
1 1/2	tsp ground cumin	1/2	tsp salt
1 1/2	paprika

 

Directions
1. Preheat oven to 375 degrees F.
2. Drain and rinse the chickpeas in a colander.  Dry them off on a towel.
3. Spread chickpeas on a baking sheet in a single layer.
4.  Bake for approximately 45 minutes or until crisp.
5. While the chickpeas are still hot, toss them in a bowl with oil, sugar, cumin, paprika, cayenne pepper, garlic powder, allspice, and salt.

{Roasted Honey Cinnamon Chickpeas}

Ingredients

1	cans (14 oz.) chickpeas	1/2	tsp cinnamon
1/2	Tbsp olive oil	1/2	tsp nutmeg
1	Tbsp honey	1/2	tsp salt

Directions

1. Preheat oven to 375 degrees F.
2. Drain and rinse the chickpeas in a colander.  Dry them off on a towel.
3. Spread chickpeas on a baking sheet in a single layer.
4.  Bake for approximately 45 minutes or until crisp.
5. While the chickpeas are still hot, toss them in a bowl with oil, honey, cinnamon, nutmeg, and salt.