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