I love fall.
It is my favorite season. September is when I come alive and cook and clean and get all organized. Maybe it is the whole back to school thing – a new beginning sort of; I’m not quite sure. Maybe it’s the cool, crisp mornings that seem to get me motivated. Whatever the reason, this time of year you will find me cleaning out closets, organizing the pantry and walking around the house with pen and paper making a list of home projects that need to be taken care of.
Oh, and in between all of this organizing stuff, I squeeze in some real work.
My list of baking projects that fell by the wayside during the hot summer months is now back front and center as I peruse cookbooks and favorite blogs trying to decide what to bake. (I might be doing this when I am supposed to be working, or I might be on Twitter or Pinterest or….)
These roasted chickpeas have been on my list to make. While my family and I would prefer to consume large quantities of butter and chocolate, the fact is I try to find wholesome snacks and foods to munch on more often than not. This is a perfect snack.
Roasted chickpeas should definitely be on your list of items to make too. They are crunchy, spicy and really delicious. Just be careful that you don’t burn them like I did the first time I made them! You want them crunchy on the outside but still slightly soft in the center. This recipe is adapted from one I found on the blog, Our Best Bites.
Most recipes I found either sprinkled dry spices on the chickpeas or added a little olive oil before baking. I decided to add a bit of hot sauce for that extra little kick, plus I think it gives it a deeper golden color. You can go either way.
1 15-ounce can chickpeas
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1 teaspoon olive oil
1/2 teaspoon hot sauce ( I used Texas Pete)
Preheat oven to 350 degrees. Line a large jelly-roll pan (with raised sides) with parchment or silpat. Set aside. Rinse and drain the chickpeas in a colander. Pour onto some paper towels to absorb the excess water. Mix all the dry spices together in a small bowl. Whisk in the oil and hot sauce. Mix til well blended. Add the chickpeas and spice mix to a bowl and gently stir until all the chickpeas are coated evenly with the spices. Pour chickpeas onto prepared pan and bake for 20 minutes. Remove from oven and stir. Cook for another 15 to 25 minutes stirring every 10 minutes until you get the desired crispness. Remove from oven to cool.
Kitchenarian Notes: I doubled this recipe when I made it; it’s so easy to do. You will probably need to double it too. By the time you get to munchin’, this snack will disappear quickly!