Chili chickpeas or cannellini beans

By craftsks1

Ingredients

• Ingredients
• 2 15-ounce 2 15-ounce 15-ounce cans chickpeas (also called garbanzo beans), drained, rinsed and blotted dry
• 3 to 4 3 to 4 4 tsp chili powder
• 2 2 2 tbsp olive oil
• 1 1 1 tbsp plus 1 tsp lime juice
• 3/4 3/4 3/4 tsp sea salt
• 1 to 2 1 to 2 2 tsp cumin
• Pinch Pinch of dried herbs of your choice or chopped fresh cilantro
• EMAIL SHOPPING LIST
• Ingredients
• 2 15-ounce 2 15-ounce 15-ounce cans chickpeas (also called garbanzo beans), drained, rinsed and blotted dry
• 3 to 4 3 to 4 4 tsp chili powder
• 2 2 2 tbsp olive oil
• 1 1 1 tbsp plus 1 tsp lime juice
• 3/4 3/4 3/4 tsp sea salt
• 1 to 2 1 to 2 2 tsp cumin
• Pinch Pinch of dried herbs of your choice or chopped fresh cilantro

Preparation

Step 1

1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray it with cooking spray.

2. Spread chickpeas out in a single layer over the foil. Once oven is preheated, bake chickpeas for 45-50 minutes, stirring and flipping every 15 minutes or so.

3. Near the end of the chickpeas’ cooking time, combine oil, chili powder, lime juice, sea salt, and cumin in a medium bowl. Start with a low amount of the chili powder and cumin and then add more to taste. Whisk to mix.

4. When chickpeas are done, let them cool for just a minute before pouring them into the oil mixture. Stir to coat all the chickpeas well. Eat immediately, or store in an airtight container (after cooling completely) to eat later.
FEATURED IN: Total 10 Snacks