Tuesday, July 24, 2012

Roasted Cajun Chickpea Snax

Roasted chickpeas are one of my all-time favorite snax - I have to check myself though, because even though they're "healthy" in certain regards, it is all too easy to decimate an entire can! This recipe represents my preferred way to spice the chickpeas but there are as many ways to flavor them as there are spices in your cabinet, so experiment!

Roasted Cajun Chickpea Snax
Makes, oh, 5-6 servings...technically... 

*1 large can (1 lb 13 oz) of chickpeas, drained
*1 tablespoon of olive oil
*1 1/2 teaspoons of Tabasco
*1 heaping teaspoon Cajun/Creole spice mix (I use homemade; recipe found in this post)
*A couple shakes apiece of cumin, cayenne, garlic powder & paprika, to taste

Drain the chickpeas well and toss with olive oil, Tabasco and seasonings. Spread them in a single layer on a baking sheet and roast at 400 degrees for 30-40 minutes, depending on how crispy you'd like them to be. Stir them once about halfway through. Cool a little before snacking, but they are best relatively fresh out of the oven.

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