{"id":4823,"date":"2013-03-08T12:33:00","date_gmt":"2013-03-08T18:33:00","guid":{"rendered":"http:\/\/nutritionknowhow.org\/wordpress\/?p=4823"},"modified":"2013-08-06T20:07:34","modified_gmt":"2013-08-06T20:07:34","slug":"roasted-chickpeas-a-snack-worth-trying","status":"publish","type":"post","link":"https:\/\/nutritionknowhow.org\/blog\/e\/roasted-chickpeas-a-snack-worth-trying\/","title":{"rendered":"Roasted Chickpeas – A snack worth trying!"},"content":{"rendered":"

\n

Chickpeas which are also known as garbanzo beans are gaining popularity in the U.S.\u00a0 India is the largest producer of chickpeas, with the U.S. being the 11th<\/sup> leading producer.\u00a0 Leading producers in the U.S. is Idaho, Washington, California and North Dakota.\u00a0 In Nebraska, there is a concentrated area of growers in Alliance, Box Butte County.<\/p>\n

A popular way to use chickpeas is to make hummus out of them.\u00a0 Also, growing in popularity is roasting chickpeas.\u00a0 Chickpeas are a good source of protein, fiber, zinc, folate and manganese.\u00a0 Recently I made the Baked Spiced Chickpeas, see recipe below.\u00a0 My daughter and I really enjoyed them.\u00a0 Although, my son thought\u00a0it was too\u00a0spicy.\u00a0\u00a0 The next time I make them I\u2019m going to try a sweet version that may be more acceptable to my son and husband.<\/p>\n

{Roasted Spiced Chickpeas}\"rinsechickpeas\"<\/span><\/span><\/strong><\/p>\n

Ingredients<\/p>\n\n\n\n\n\n\n\n
2<\/td>\ncans (14 oz.) chickpeas<\/td>\n\u00a01<\/td>\ntsp cayenne pepper<\/td>\n<\/tr>\n
1 1\/2<\/td>\nTbsp olive oil<\/td>\n\u00a01\/2<\/td>\ntsp garlic powder<\/td>\n<\/tr>\n
2<\/td>\ntsp sugar<\/td>\n\u00a01\/2<\/td>\ntsp ground allspice<\/td>\n<\/tr>\n
1 1\/2<\/td>\ntsp ground cumin<\/td>\n\u00a01\/2<\/td>\ntsp salt<\/td>\n<\/tr>\n
1 1\/2<\/td>\npaprika<\/td>\n<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

Directions\"dry\"<\/strong><\/em>
\n<\/span><\/span>1. Preheat oven to 375 degrees F.
\n2. Drain and rinse the chickpeas in a colander.\u00a0 Dry them off on a towel.
\n3. Spread chickpeas on a baking sheet in a single layer.
\n4.\u00a0 Bake for approximately 45 minutes or until crisp.
\n5. While the chickpeas are still hot, toss them\u00a0in a bowl with oil, sugar, cumin, paprika, cayenne pepper, garlic powder,\u00a0allspice, and salt.<\/p>\n

{Roasted Honey Cinnamon Chickpeas}<\/p>\n

Ingredients<\/p>\n\n\n\n\n\n\n\n
1<\/td>\ncans (14 oz.) chickpeas<\/td>\n1\/2<\/td>\ntsp cinnamon<\/td>\n<\/tr>\n
1\/2<\/td>\nTbsp olive oil<\/td>\n1\/2<\/td>\n\u00a0tsp nutmeg<\/td>\n<\/tr>\n
1<\/td>\nTbsp honey<\/td>\n1\/2<\/td>\ntsp salt<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Directions\"roast\"<\/strong><\/em><\/p>\n

1. Preheat oven to 375 degrees F.
\n2. Drain and rinse the chickpeas in a colander.\u00a0 Dry them off on a towel.
\n3. Spread chickpeas on a baking sheet in a single layer.
\n4.\u00a0 Bake for approximately 45 minutes or until crisp.
\n5. While the chickpeas are still hot, toss them in a bowl with oil, honey, cinnamon, nutmeg, and salt.<\/p>\n","protected":false},"excerpt":{"rendered":"

Chickpeas which are also known as garbanzo beans are gaining popularity in the U.S.\u00a0 India is the largest producer of chickpeas, with the U.S. being the 11th leading producer.\u00a0 Leading producers in the U.S. is Idaho, Washington, California and North Dakota.\u00a0 In Nebraska, there is a concentrated area of growers in Alliance, Box Butte County. A popular way to use Continue Reading<\/a><\/p>\n","protected":false},"author":5,"featured_media":6909,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[42,780],"tags":[712,90,713,714,129,715],"class_list":["post-4823","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-e","category-nutrition-2","tag-chickpeas","tag-feeding-children","tag-garbanzo-beans","tag-healthy-snack","tag-legumes","tag-roasted-chickpeas","cat-42-id","cat-780-id"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/nutritionknowhow.org\/blog\/wp-content\/uploads\/2013\/03\/chickpea-roasted.jpg","_links":{"self":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/4823"}],"collection":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/comments?post=4823"}],"version-history":[{"count":4,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/4823\/revisions"}],"predecessor-version":[{"id":7380,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/4823\/revisions\/7380"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media\/6909"}],"wp:attachment":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media?parent=4823"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/categories?post=4823"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/tags?post=4823"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}