Recipe
Chili-Lime Roasted Chickpeas
50 minutes
Ingredients
| 2 | cans (15 ounces each) chickpeas or garbanzo beans, rinsed, drained and patted dry |
| 2 | tablespoons extra virgin olive oil |
| 1 | tablespoon chili powder |
| 2 | teaspoons ground cumin |
| 1 | teaspoon grated lime zest |
| 1 | tablespoon lime juice |
| 3/4 | teaspoon sea salt |
Summary
Main Benefits
Method
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Step 1
Preheat oven to 180°. Line a 15x10x1-in. baking sheet with foil. Spread chickpeas in a single layer over foil, removing any loose skins. Bake until very crunchy, 40-45 minutes, stirring every 15 minutes.
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Step 2
Meanwhile, whisk remaining ingredients. Remove chickpeas from oven; let cool 5 minutes. Drizzle with oil mixture; shake pan to coat. Cool completely. Store in an airtight container.
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Step 3
Orange Curry variation: Prepare chickpeas according to step 1 in the recipe above. Whisk 2 Tbsp. extra virgin olive oil, 1 tsp. grated orange zest and 1 Tbsp. curry powder. Toss beans with oil mixture. Cool completely.
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Step 4
Lemon-Pepper variation: Prepare chickpeas according to step 1 in the recipe above. Whisk 2 Tbsp. extra virgin olive oil, 1 tsp. grated lemon zest and 2 tsp. freshly ground pepper. Toss beans with oil mixture. Cool completely.
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Step 5
Chickpeas are tossed with the spice mixture after baking because spices can become bitter if they burn.
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Step 6
Drying chickpeas—just rub them with a kitchen towel or paper towel—before roasting helps make them as crisp as possible.
