What to do..
with leftover chickpeas? I made Moroccan vegetable stew with my slow cooker a few weeks ago and had half a can of chickpeas that I didn’t use. Like most, I hate wasting perfectly good food, so decided to try roasting them. Once again, thanks to Tasty Yummies, I came across a recipe for roasted spiced chickpeas. It’s a super easy, healthy recipe that makes a pretty delicious little snack.
Roasted Spiced Chickpeas
makes about 4 cups
1 – 25 ounce can organic chickpeas
1 tablespoon olive oil
1/2 teaspoon black and red pepper mix
1/2 teaspoon kosher salt
juice from 1-2 limes
Preheat the oven to 400º F.
Coat rinsed chickpeas in the olive oil, pepper mix, salt and lime juice.
Spread the chickpea mixture out evenly on a large baking sheet. Roast for 30-40 minutes or until browned and crispy. Turn and toss with a spatula every 10 minutes so they don’t burn or stick. Taste and add more salt or peppers if needed.
Photo: Tasty Yummies