Spicy Chickpeas

Crunchy and spicy are the two things I love most in food. These baked chickpeas are both, plus a tasty and healthy snack. Just toss them with a little olive oil and some spices, then roast in the oven until crunchy. They’ll stay crispy for a few days stored in a resealable bag at room temperature.

Spicy Chickpeas

  • 2 15oz cans chickpeas
  • 1/4 cup good olive oil
  • 1 tablespoon minced garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup chopped fresh Italian parsley
  1. Drain chickpeas and rinse.
  2. Heat olive oil over medium-high heat, about 3 minutes. Add garlic and sauté 1 minute. Add cumin, paprika salt and cayenne and cook, stirring, 30 seconds, until fragrant.
  3. Add chickpeas. Cook, stirring, 5 minutes, until well-coated by the seasoned oil and heated through. Off heat, add parsley. Serve over brown rice, barley, or quinoa.

Adapted from Chow