Roasted Chickpeas

Have you ever wondered why chickpeas look so much like tiny butts? Whaaat? I know I sure haven’t. If I had wondered, though, I might have thought it was because I’m so behind the curve on posting about the crunchy, savory, snacky goodness of roasted chickpeas. Get it? Behind? Oh my GOD I hate me sometimes, don’t you? (Wait, don’t answer that. It’s no better than, “Do these tiny butts make my butt look big?”)
Seriously, though, roasted chickpeas made the food blogger rounds in 2009. And let me be honest, I haven’t been secretly making these for years and hiding the evidence from you to preserve my dignity. I made roasted chickpeas for the first time just the other day, and I loved them —enough to pass them along to you.

If you haven’t been on the roasted chickpea bandwagon for years at this point, might I suggest you hop on with me? Meet you there.

Ingredients:
2 1/2 cups chickpeas, drained and gently blotted with a kitchen towel
2 Tbs olive oil
1 Tbs chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp sea salt
  1. Preheat the oven to 325 degrees F.
  2. Toss the chickpeas in a bowl, add the oil and spices and mix until everything is coated. Taste and add more seasoning if necessary.
  3. Lay the chickpeas on a baking sheet. Bake for 45-60 minutes, giving them a stir every 10 minutes or so, until they are shrunken and crunchy.
  4. Allow them to cool. Then devour.

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