Chili Roasted Chickpeas Food

CHILI-LIME ROASTED CHICKPEAS

Steps:

• Preheat oven to 400°. 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., Meanwhile, whisk together 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.

CHILI ROASTED CHICKPEAS

Steps:

• Preheat the oven to 450°F.
• In a large bowl, combine first five ingredients. Mix till well combined.
• Drain and rinse the garbanzo beans. Pat the beans dry with a paper towel. This will ensure the chickpeas crisp up in the oven.
• Add the garbanzo beans and toss until all the beans are well coated with the olive oil mixture.
• Spread the beans on a baking sheet. Cook for 30 minutes or until the beans are brown and crisp, stirring once at the 15 minute mark. Ovens can vary so if your chickpeas are not crispy enough keep baking them until they are. They should be crunchy on the outside and soft in the center.
• Let the beans cool before serving.

CHILI LIME CHICKPEAS

Steps:

• Saute onion and garlic in the sesame and chili oils over medium heat in a small skillet until onions are soft.
• Add chickpeas and stir mixture until heated through, about 3-5 minutes.
• Reduce heat to low and add lime juice.
• Cook, stirring frequently for 1 minute.
• Season with salt, pepper and cilantro.

CHILI POWDER-ROASTED CHICKPEAS

Steps:

• If using dried chickpeas, soak in plenty of water for 6-24 hours.
• Drain, cook in plenty water for about 1 1/2 hour.
• Drain and proceed as follows.
• Preheat oven to 425°F.
• Grease baking sheet with the oil.
• Mix salt pepper and chili powder (or whatever spices you want to use) in a big plastic bag.
• Add chickpeas and shake until coated.
• Place chickpeas on baking sheet.
• Bake for about 30 minutes, or until golden and crisp.