The link has some great pictures if you want to see how they look smileys/smile.gif
Make sure to add the roasted chickpeas to your salad just before serving so they don't get soggy.
Crispy Roasted Chili Lime Chickpeas
1 ½ cups dry chickpeas or 3 cups cooked and well rinsed from can
3 Tbsp olive oil
2 Tbsp chili powder (I used part ancho chili)
1 Tbsp fresh lime juice
1 Tbsp lime zest
½ tsp sea salt
The author says:
I tend to prepare the beans in the morning while I'm busy doing other things in the kitchen. That way, I'm not 'waiting' on them - they're doing their thing in the background while I continue to buzz around doing my thing. Once cooked, I just pop them in the fridge and pull them out again when needed.
Directions:
Preheat oven to 400 F.
Cook dry beans according to package directions or thoroughly rinse canned beans.
Once cooled and drained, place chickpeas in a large bowl. Add olive oil, chili powder, lime juice, lime zest and sea salt over chickpeas and then toss contents to thoroughly coat chickpeas with mixture.
Invert chickpeas onto a parchment lined baking sheet.
Cook in the oven for about 35 minutes - shaking the tray every 10 minutes or so - until chickpeas are crispy (they will actually crisp up and have a different texture than the meatier ones you might be accustomed to).
If you prefer the meaty texture to the airier crispy texture, simply cook them for less time - maybe 20 minutes or so.
Remove chickpeas from oven and allow them to cool for a few minutes.
I keep my roasted chickpeas in a plastic box in the fridge.
They can also be eaten as a snack.
http://www.inspirededibles.ca/2012/08/crispy-roasted-chili-lime-chickpeas.html
http://www.inspirededibles.ca/2012/08/crispy-roasted-chili-lime-chickpeas.html
Make sure to add the roasted chickpeas to your salad just before serving so they don't get soggy.
Crispy Roasted Chili Lime Chickpeas
1 ½ cups dry chickpeas or 3 cups cooked and well rinsed from can
3 Tbsp olive oil
2 Tbsp chili powder (I used part ancho chili)
1 Tbsp fresh lime juice
1 Tbsp lime zest
½ tsp sea salt
The author says:
I tend to prepare the beans in the morning while I'm busy doing other things in the kitchen. That way, I'm not 'waiting' on them - they're doing their thing in the background while I continue to buzz around doing my thing. Once cooked, I just pop them in the fridge and pull them out again when needed.
Directions:
Preheat oven to 400 F.
Cook dry beans according to package directions or thoroughly rinse canned beans.
Once cooled and drained, place chickpeas in a large bowl. Add olive oil, chili powder, lime juice, lime zest and sea salt over chickpeas and then toss contents to thoroughly coat chickpeas with mixture.
Invert chickpeas onto a parchment lined baking sheet.
Cook in the oven for about 35 minutes - shaking the tray every 10 minutes or so - until chickpeas are crispy (they will actually crisp up and have a different texture than the meatier ones you might be accustomed to).
If you prefer the meaty texture to the airier crispy texture, simply cook them for less time - maybe 20 minutes or so.
Remove chickpeas from oven and allow them to cool for a few minutes.
I keep my roasted chickpeas in a plastic box in the fridge.
They can also be eaten as a snack.
http://www.inspirededibles.ca/2012/08/crispy-roasted-chili-lime-chickpeas.html
http://www.inspirededibles.ca/2012/08/crispy-roasted-chili-lime-chickpeas.html