Baked Spiced Chickpeas

By LHPollack

How stinken cool is it that for this months Secret Recipe Club I’m making a recipe from a blog from my own backyard. Ok, not THAT close, but dang close! I don’t know why I find that so cool, but I do. Maybe because when she talks about apple picking with her family,I know where that is, I’ve been there, my parents took me there as a kid! That’s fun!

Ingredients

• 2 cans (14 oz each) Chickpeas
• 1 1/2 tbsp olive oil
• 3 tsp spice mix (recipe below)
• Spice Mix
• 2 tsp sugar
• 1 1/2 tsp ground cumin
• 1 1/2 tsp sweet paprika
• 1 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/2 tsp ground allspice (optional)
• 1/2 tsp salt

Details

Servings 1
Adapted from fatgirltrappedinaskinnybody.com

Preparation

Step 1

Preheat the oven to 425 degrees.

Drain and wash the chickpeas. Place the clean chickpeas on a layer of paper towels and gently rub the tops of them with another paper towels. Some of the skins will peel away.
*You can trash them, or bake them for an extra crispy little treat. I love burnt foods, so I liekd the burnt skins along with the toasted chickpeas.

You want to get the chickpeas as dry as possible.

While the chickpeas are air drying further, make the spice mix. Pour all of the spices into a bowl and mix well.
*This recipe will not use all of the mix, so reserve the excess for later.

Place the clean and dry chickpeas in a bowl and toss them with the olive oil. Once coated with oil, sprinkle on the spice mix to taste.

Place the seasoned chickpeas on a lined cookie sheet (I used a Silpat) and put the sheet in the oven for 40-60 minutes. Mix them around about half way through.

Carefully watch the chickpeas at the end as they can quickly burn. Once done, the chickpeas will be browned and crunchy. As the chickpeas cool they will become even crunchier.
*I took them out of the oven when they were firm, and almost crunchy while still hot. Once they cooled they because SUPER crunchy, almost like a cornnut. Deeeeelicious!