Move over popcorn, I have a new love! I am seriously kicking myself right now for only buying one can of chickpeas today. I most definitely should have bought two because this recipe was everything I wanted it to be and these crunchy tasty little morsels are disappearing right before my eyes. I had been seeing recipes all over the net the past few weeks for roasted chickpeas and I knew I had to try them. After looking at a few, my favorite was this one from One Perfect Bite (a pretty cool blog that always has something interesting that I want to try!). I live in Louisiana so I had some of cajun spice on hand (okay, maybe not “some”, more like 4 bottles) but if you don’t have any, this recipe would be FANTASTIC with regular chili powder and a little salt instead. I was really excited to have the salty/spicy mixed with the brown sugar but I have to admit I couldn’t taste any sweetness. So, next time I think I’ll double the brown sugar and see what happens!
Roasted Chickpeas are a fun, easy, and healthy snack alternative.
- 1 can chickpeas $0.66
- 1 tsp cajun spice $0.05
- 1 tsp brown sugar $0.05
- 1 tsp olive oil $0.04
Preheat your oven to 400 degrees. Line a baking sheet with foil. Drain and rinse a can of chickpeas. Using a paper towel, dry the beans as good as possible.
Place the chickpeas in a bowl and toss with olive oil, cajun spice and brown sugar. Spread the seasoned beans onto the baking sheet and transfer to the oven. Bake for 30 minutes or until golden brown and crispy. Keep an eye on them for the last 5-10 minutes because they brown then burn quickly at the end.
Let the roasted beans cool then enjoy!
Step By Step Photos
Toss the chickpeas with oil, cajun spice and brown sugar. I use Tony Chachere’s extra spicy cajun seasoning.
Spread the seasoned beans out on a baking sheet and bake at 400 degrees for about 30 minutes.
NOTE: Next time I will definitely be doing two cans at one time because they shrink quite a bit when they roast. What was once about two cups of chickpeas ended up being only about 1 cup. Just like roasting anything in the oven, make sure that when you do more beans at one time they are still only in one layer on the baking sheet or else they will not get crispy.