Cashews and pistachios are among my top favorite foods to snack on, but as we all know, they are extremely high in calories and must be consumed in moderation. I read recently that roasted chickpeas make a nutty and crunchy alternative snack, and as they are a good protein and fiber source, it was on my (long long) list of recipes to try.
As I was roasting yams and potatoes for dinner today, I thought I'd also throw in a pan of these little guys. 40 minutes later they were ready for some seasoning (simply a generous amount of salt) and munching while getting the rest of the dinner ready. Indeed they were tasty and easy to munch on, but not in any way a substitution for cashews or pistachios...
Roasted Chickpeas Recipe
1 can of chickpeas (garbanzo beans)
2 teaspoon of olive oil
salt, or other spices / seasoning
1. Preheat to oven to 450.
2. Rinse the chickpeas and drain well. Pat dry.
3. Spread them in a single layer on a cookie sheet lined with aluminum paper.
4. Roast in the oven for about 30-40 minutes.
5. Remove from oven and toss in a bowl with the olive oil.
6. Salt and season.
Note (from a day later) : I added smoked paprika and garlic powder last night. This morning they lost the crunchiness and were a little chewy (I left it in a bowl, should have put in an airtight container). I suppose one can revive the crunchiness by popping them in the oven again. Though I never found out. They were forgotten reviving away in the oven, burned, and gone to the garbage...