I've been on a quest in the past years to find "better for you" sources of protein to cook with. I don't love red meat, and chicken can only be so exciting. I'm a vegetarian by no means, just choose to eat a lot of fish, beans and soy instead. I think there are more flavor combinations with those sources anyway!
I've been hearing so many things about chick peas lately and had seen a few variations on roasted chick pea recipes, so I decided to give it a try last night.
These a good, crunchy, smoky and an healthy treat. They're super easy and travel well. I'll make these again!
Ingredients
- 1 (12 ounce) can chickpeas (garbanzo beans), drained and rinsed
- 2 tablespoons olive oil (or PAM)
- Kosher salt
- Pepper to taste
- Paprika to taste
Directions
- Preheat oven to 450 degrees F
- Dry chickpeas as much as possible with a paper towel . In a bowl, toss chickpeas with olive oil and seasonings.
- Spread on a baking sheet, and bake for about 40 minutes, until browned and crunchy. (I shook the pan around every few minutes to ensure all sides were browned and crunchy.)
- Adjust seasonings once cool and enjoy!
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