Roasted and Spiced Chickpeas

Roasted and Spiced Chickpeas
Source: The Diabetes Cookbook/Diabetes Forecast. Recipe Credit: . Photo Credit: Photography by Terry Doran; Food Styling by Skyler Myers; Styled by Stacey Heston.
Summary

This high-fiber snack is a much healthier choice than chips and is a great alternative for those with nut allergies. Place in small bowls or ramekins at your next party.

Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.



This recipe featured in:

Diabetes Forecast Magazine

  • Prep time
    5 min
  • Servings
    10 Servings
  • Serving size
    1/4 cup
Nutrition Facts

Nutrition Facts

10 Servings

  • Serving Size
    1/4 cup
  • Amount per serving Calories 75

  • Total Fat 3.5g
    • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 45mg
  • Total Carbohydrate 9g
    • Dietary Fiber 2g
  • Protein 2g
Ingredients

Ingredients

  • nonstick cooking spray
    1
  • garbanzo beans (15.5-ounce, rinsed and drained (dry well))
    1 can
  • olive oil (divided)
    2 tbsp
  • ground cinnamon
    1 tsp
  • cumin
    1 tsp
  • chili powder
    1/4 tsp
  • salt (optional)
    1/4 tsp
  • Splenda Brown Sugar blend
    1 1/2 tbsp
Directions

Directions

  1. Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray.

  2. In a medium bowl mix together garbanzo beans, 1 Tbsp. olive oil, cinnamon, cumin, chili powder and salt.

  3. Spread garbanzo bean mixture evenly on baking sheet. Bake for 40-45 minutes, stirring every 10 minutes, until beans are crispy and dry.

  4. Remove from oven and place hot beans in a medium bowl. Add 1 Tbsp. olive oil and Splenda brown sugar blend. Mix well.

  5. Pour beans on parchment paper and allow to cool for 20 minutes.

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