Roasted and Spiced Chickpeas
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. Eat them as a snack or use them as a crunchy topping on soups or salads.
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- Prep time
- 5 min
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- Servings
- 6 Servings
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- Serving size
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1/4 cup
Ingredients
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nonstick cooking spray
- 1
- 1
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garbanzo beans (15.5-ounce, rinsed and drained (dry well))
- 1 can
- 1 can
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olive oil (divided)
- 2 tbsp
- 2 tbsp
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ground cinnamon
- 1 tsp
- 1 tsp
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cumin
- 1 tsp
- 1 tsp
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chili powder
- 1/4 tsp
- 1/4 tsp
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salt (optional)
- 1/4 tsp
- 1/4 tsp
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Splenda Brown Sugar blend
- 1 1/2 tbsp
- 1 1/2 tbsp
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-
Mini-Artichoke Cakes
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Directions
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Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray.
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In a medium bowl mix together garbanzo beans, 1 Tbsp. olive oil, cinnamon, cumin, chili powder and salt.
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Spread garbanzo bean mixture evenly on baking sheet. Bake for 40-45 minutes, stirring every 10 minutes, until beans are crispy and dry.
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Remove from oven and place hot beans in a medium bowl. Add 1 Tbsp. olive oil and Splenda brown sugar blend. Mix well.
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Pour beans on parchment paper and allow to cool for 20 minutes.
Reviews
Write a Review-
Sadly not crunchy after 45 minutes of baking. Chickpeas are very tan. I'm afraid to burn them.
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I love roasted chickpeas and this is another plus. I would recomend this to anyone.
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Unfortunately, not crunchy for all that work.
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I made this recipe and loved it great for snacking and it travels well. I omitted the sugar I like it spicy. It looked just as pictured would make it again and again.