Friday, April 13, 2012

Spicy Fajita Roasted Chickpeas


Happy Friday Slow Roasters!  A few days ago I shared a blog with you and an amazing recipe for The Best Ever!  Tex-Mex Chicken Fajitas when I was perusing the blog for fantastic recipes this one stuck out too.  A healthy snack, crunchy like a corn nut, with the perfect flavor and a nice dose of protein and a little kick to wake your taste buds up!  You are going to love 'em!



Recipe adapted from Herbie Likes Spaghetti
Spicy Fajita Roasted Chickpeas
2 cans chickpeas
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1/2 teaspoon chipotle chili pepper
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon New Mexico chile powder
1/2 teaspoon garlic powder

Pour your chickpeas in a strainer and run under cool water to rinse well. Remove the skins from the chickpeas.  The skin is an almost clear 'membrane' on the outside of the bean.  Place a chickpea between your thumb and forefinger and gently pinch the bottom.  The skin should slip right off.


After all skins are removed, rinse your chickpeas, let then rest on paper towel, dabbing off excess water, and let air dry for about 15 minutes. While resting, preheat the oven to 450 degrees.


Add spices to a small bowl.  Mix.


Place the chickpeas in a mixing bowl, drizzle on the olive oil, and throw in the spices. Mix together until the spices are evenly distributed.


Lay the chickpeas down into a baking dish in one layer. Place the baking dish in the oven. Roast the chickpeas for 20 minutes. Then, using a spoon, turn the chickpeas over. Cook for another 20 or so minutes, until the chickpeas are very dry but not burnt.

Remove the chickpeas from the baking dish after they've completed cooking, serve and enjoy!

Click here for a printable version of this recipe - The Slow Roasted Italian.com

9 comments:

  1. Thanks for the reminder of how easy these are. The boys will be thrilled if I make them again next week. How did the youngest in your family like them?

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  2. I've never made these but I want some now! Love chickpeas and bet these are delicious. Crunchy like a corn nut sounds perfect. Have a lovely weekend!

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  3. I have roasted chickpeas before, but the spices must really put this over the top!

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  4. I've always wanted to roast chick peas...and I'm glad I waited for your recipe :)

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  5. I always hear good things about New Mexico chile powder. Must look into it. These look awesome.

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  6. Apparently, I am the last one left who has not tried to roast chickpeas yet. I really do need to and this spicy mix to go on them looks fantastic. What a nice side dish this would have made to my fish tacos last night. Maybe tonight with the leftovers...I think I'm on to something. Take care and have a great week!

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  7. How do you keep these staying crunchy? I love roasted chickpeas ( I prefer garlic and parmesean cheese on mine) but I haven't found a way to store them to keep them crunchy?

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  8. These look so good - and much healthier than other types of snack foods that can be made out there. Like a few people have mentioned, it would seem that all sorts of varieties can be dreamt up with the chickpeas remaining the base. Have you tried alternates?

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