Roasted Chickpea Popcorn
These were recommended by one of my mentors. These crispy and crunchy morsels are loaded in fiber and antioxidants and really satisfy that salty craving that comes up once in awhile even when you are loading up on your greens. As I know you are doing!
Notes:
1) Two versions: Italian spiced and Indian spiced. Both versions are included, but you can really make this recipe with any spice combination you love.
2) I’ve included amounts, but use your own taste buds as a guide depending on how spicy you like your chickpeas.
Ingredients:
3 – 15-ounce can chickpeas, drained and rinsed (I soaked and cooked dried beans but canned will work fine too)
3 tablespoon Extra Virgin Olive Oil
For Indian Spiced Chickpeas
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger or 1.5 tablespoons freshly grated ginger
1/8 teaspoon cayenne
1/2 teaspoon sea salt
For Italian Spiced Chickpeas
1 tablespoon Italian Seasoning – Premixed Italian Blend or a blend of Basil, Oregano, Rosemary & Thyme.
1/2 teaspoon garlic powder or 3 -4 cloves of freshly crushed garlic
1/2 teaspoon sea salt
Directions:
Preheat oven to 450 degrees.
Spread chickpeas out on 2 rimmed baking sheets (one baking sheet for Indian Spice, one baking sheet for Italian. You can also make them all one spice blend, just increase the amount of spices).
Toss chickpeas with oil and spices until coated.
Roast, stir chickpeas occasionally, until chickpeas are golden and crunchy,
about 30 -40 minutes. Start checking them at 30 minutes.
Let cool completely.