I saw this recipe for Crispy Roasted Chickpeas at Steamy Kitchen and it stayed with me. I kept thinking about it. I had to make it! So, the weekend I had family visiting, I decided to do it. I actually used the larger, 1 lb. 13 oz., cans of Goya chick peas. I used two cans, making two flavors. On half I used Joe’s Stuff Cajun Seasoning, which I got on one of our trips to New Orleans. For the other half I chopped up fresh rosemary and seasoned with salt and pepper. They were a big hit! Even the kids loved them. Very addictive. I think we mostly preferred the cajun ones over the rosemary. And, it was nice to have a healthy roasted snack, instead of some kind of chip.

Crispy Roasted Chickpeas
From: Steamy Kitchen

Servings: 2 (as snack) Prep Time: 5 Cook Time: 30

I highly recommend doubling a batch of Roasted Chickpeas, the bowl will be empty in 10 minutes! This is a one of the simplest snack recipes – four ingredients and it starts with a can of chickpeas pulled from your pantry. You can use any spice blend.

One 15-ounce can garbanzo beans
1 1/2 tablespoons olive oil
Salt
Spice blend of your choice

Preheat oven to 400F.

Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towl on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.

Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.

Season with salt and spice blend.