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Hot Wing–Spiced Chickpeas Recipe

March 11, 2016

Garbanzos don’t need to be relegated to three-bean salad alone—when roasted, they turn into a crispy, protein-packed snack. Make a batch for movie night as a popcorn alternative, or have a few anytime you’re craving some crunch.

Hot Wing–Spiced Chickpeas

Yield: 6 servings
Active Time: 8 minutes
Total Time: 40 minutes

Ingredients

4 (10-ounce) pouches chickpeas, rinsed and drained
3 tablespoons melted ghee
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 tablespoon onion powder
2 teaspoons garlic powder
1 teaspoon smoked paprika
2 teaspoons oregano
1 teaspoon cayenne pepper

Hot wing-spiced chickpeas

Instructions

Preheat oven to 400 degrees.

In large bowl, stir together ghee, salt, pepper, onion powder, garlic powder, smoked paprika, oregano, and cayenne pepper. Pat chickpeas dry and discard loose skins, then transfer to bowl and toss in ghee mixture.

Transfer chickpeas to a baking tray and roast for 40 minutes, stirring every 10 minutes or so. Chickpeas are done when golden and crunchy. Cool and store in an airtight container.

Photo credit: Paul Delmont

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This article is related to:

Food, Gluten-Free, Recipe, Vegetarian

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Merce Muse

Thrive Market Food Editor

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