Crunch & Munch : Spicy Roasted Chickpeas

Looking for a healthier alternative to the traditional buttered popcorn while catching up on your Netflix? Or are you just craving something new to nibble on while watching your favorite sports team kick some butt? Try roasted chickpeas. Sounds a bit strange, I know, but these crunchy little bites are high in fiber, filling and most of all - tasty. The cool part is that you can gussy them up with a spice (or spices) of your liking.  Garlic powder, garam masala, curry powder, smoked parika...experiment, be adventurous, go crazy---try them all! For mine, I went with a chili-lime version. They were absolutely addicting. I did have a small (and I do mean small) amount leftover and ended up tossing them on top of a salad for dinner...delicious!

* Just be warned if you've never cooked with cumin before...it's quite odorific and your house could end up smelling like armpit for a day or two. Open some windows before placing your baking sheet in the oven...I learned the hard way.

Spicy Roasted Chickpeas
Adapted from Willow Bird Baking's Chile-Lime Roasted Chickpeas recipe

Yields: about 1.5 cups roasted chickpeas


Ingredients:

2 (15-ounce) cans of chickpeas (aka garbanzo beans) - drained, rinsed, and blotted dry

3-4 teaspoons chili powder*

2 tablespoons olive oil

1 tablespoon + 1 teaspoon lime juice

3/4 teaspoon sea salt

1-2 teaspoons cumin*

*Note: start with the lowest amount of spice, then add more to taste.


Directions:

1. Preheat oven to 400 degrees F.

2. Line a baking sheet with aluminum foil and spray it with cooking spray.

3. Combine olive oil, chili powder, lime juice, sea salt, and cumin in a medium bowl. Whisk to mix.

4. Add chickpeas to mixture. Coat lightly.

5. Spread coated chickpeas out in a single layer over the foil.

6. Bake chickpeas for 45-50 minutes, stirring and flipping every 15 minutes or so. Keep a close eye on them to ensure that they don't burn.Take them out when they?re really crunchy.

7. Eat immediately, or store in an airtight container (after cooling completely) to eat later. Keeps for a day to a day and a half.