Char’s Sweet & Spicy Chickpeas
This recipe comes from our friend, Charmaine Broughton and here’s what she has to say about it:
“These sweet and spicy roasted chickpeas are the ultimate salad topper, or satisfying snack (I’ve
been known to eat them straight up by the handful!). They’re also delicious added to
sandwiches (or wraps) for an extra dose of plant protein! For best results be sure to pat
chickpeas dry after draining and rinsing.”
Char’s Sweet & Spicy Chickpeas
These sweet and spicy roasted chickpeas are the ultimate salad topper, or satisfying snack (I’ve been known to eat them straight up by the handful!). They’re also delicious added to sandwiches (or wraps) for an extra dose of plant protein! For best results be sure to pat chickpeas dry after draining and rinsing.
Ingredients
- 1 (540 mL/19 oz) can chickpeas, drained, rinsed and patted dry
- 1 tbsp (15 mL) olive oil
- 1 tsp (5 mL) chili powder
- ½ tsp (2 mL) salt
- ½ tsp (2 mL) garlic powder
- ½ tsp (2 mL) onion powder
- 1 tbsp (15 mL) Crosby’s Fancy Molasses
- ¼ tsp (1 mL) chili flakes (optional)
Instructions
1. Preheat the oven to 425 F (200 C).
2. Toss dry chickpeas with oil and spices until well coated.
3. Place on a baking sheet lined with parchment paper. Spread chickpeas out as much as possible.
4. Bake in the center of the oven for about 25 to 30 minutes, tossing only once (half way through roasting). 5. Remove from the oven and cool completely (on the baking sheet) for at least one hour.
6. Once cool, toss chickpeas with Molasses and chili flakes (if using) until evenly coated.
