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Roasted Munching Chickpeas

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Cost/Serving:$0.64
Yield:(6.75 servings) / Serving size = 1/3 Cup
Ingredients:

3 cups cooked chickpeas (1 1/4 cups of dry chickpeas)

1 teaspoon olive oil

1/4 teaspoon salt

1/4 teaspoon cumin

1/4 teaspoon paprika

1/4 teaspoon garlic powder

Directions:

To cook chickpeas ahead of time:

1.  Using a colander, rinse 1 1/4 cups of dry chickpeas with running water.  Add rinsed chickpeas to a medium-large bowl and add 3 cups of water, cover, and leave to soak for about 16 hours.

2.  After soaking, drain off chickpea water and add chickpeas to a large pot along with 3 1/2 cups of water.  Bring to a boil on the stovetop and reduce to a strong simmer for 1 1/2 to 2 hours.  Taste test one or two chickpeas to check if they are done, they should no longer be grainy, but not yet mushy either.  

3.  Drain the chickpeas, shaking off as much water as possible.  The chickpeas can be baked immediately or refrigerated for baking later.

When chickpeas are pre-cooked:

4.  Preheat the oven to 375°F.  Line a baking sheet with parchment paper and pour the chickpeas onto the sheet, making sure they are spread out. Pat dry with a paper towel.

5.  Bake for 20 minutes then shake the pan to roll chickpeas around.  Continue baking for another 15-20 minutes, for a total baking time of 35-40 minutes.

6.  While the chickpeas are baking, mix salt and dry seasonings together in a small bowl. 

7.  As soon as the chickpeas are done baking, pour them into a lare bowl, drizzle with olive oil and shake the bowl until chickpeas are evenly coated.  Then sprinkle the dry seasoning mixture on the chickpeas and shake the bowl to coat evenly.

8.  Serve immediately or at room temperature.  Store in a covered container.  

Note:  These chickpeas are great by themselves as a snack, or as a crunchy topping for salads and grain bowls.

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