Oven Roasted Chickpeas

I’ve seen this snack pop up on quite a few blogs recently. Hubby and I love chickpeas, so snacking on them sounded delicious. Since first making these, I’ve made them two more times. I love playing with the flavors used to spice them.

These would be a great addition to your Superbowl spread! Speaking of which, be sure to check my sidebar for some of my Superbowl favorites!

One Year Ago: Chocolate Overdose Cake with Chocolate Covered Strawberries

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Oven Roasted Chickpeas

Ingredients:

1 can chickpeas, drained and rinsed
1 tsp olive oil
1/2 tsp garlic powder
1/4 tsp smoked paprika
1/4 tsp Italian seasoning
1/4 tsp salt

Directions:

Preheat oven to 400.

Drain canned chickpeas and rinse in a colander under running water. Pat chickpeas dry with paper towels to remove as much moisture as possible. Transfer to large mixing bowl. Add oil; sprinkle with spices/seasonings and salt. Stir to coat.

Spread chickpeas on nonstick rimmed baking sheet; bake 20 minutes. Stir; then roast 10-15 minutes longer, checking frequently, until crisp but not burnt. (Cooking times may vary). Allow to cool before eating. Will keep several days refrigerated in a covered container.

Recipe adapted from Eat Well With Janel, as seen on Travel Eat Love

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7 Responses to “Two Potato Chowder”

  1. #
    1
    Jen — February 17, 2010 at 3:11 pm

    Oh can’t wait to try this. Thanks for the recipe.

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    2
    oneordinaryday — February 17, 2010 at 11:51 pm

    I like the idea of adding sweet potatoes! It looks very comforting and hearty for a cold winter day.

    I’m passing a blog award onto you. Please check out my post. : )

    ~Michelle

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    3
    Joanne — February 18, 2010 at 12:50 am

    I love that this chowder has sweet potatoes in it! That alone ramps it up to a need-to-try-immediately status.

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    4
    Catherine — February 18, 2010 at 2:48 pm

    I made it last night! I didn’t have chicken stock, so I used beef stock – still good. The dash of cayenne is great and I loved that it has sweet potatoes! Brought the leftovers for lunch today 🙂 Yummy!

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    5
    nutmegnanny — February 19, 2010 at 1:56 pm

    I have never had potato soup with sweet potatoes. It looks awesome! The bacon and cheese on top is definitely a necessity 🙂

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    6
    Nancy — March 5, 2010 at 1:54 pm

    Great chowder. I loved the creaminess of it. I added chopped carrots to it, they were a nice addition. I served it vegetarian style, without the bacon on top, and it was still yummy.n

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    7
    Kel — March 7, 2010 at 1:14 am

    I made this for dinner tonight. The sweet potato is a great addition!

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