(Recipe can be found on the site My Whole Food Life here.)
Step by Step Instructions:
Smokey Roasted Chickpeas couldn’t be easier and here’s what you’ll need: Chili Powder, Coconut Oil, Chickpeas, smoked paprika, and salt.
Start off by preheating your oven to 350 degrees. While the oven is at work, rinse the canned chickpeas really well and let them drain.
My coconut oil was cool enough it was more solid, so I measured out 1 tablespoon and microwaved it for about 20-30 seconds on high so that it would melt.
Here’s the melted oil.
Once the chickpeas are drained, put them in a bowl with the tablespoon of coconut oil, 2 teaspoons of smoked paprika, 1/2 to 1 teaspoon of chili powder (I went with a full teaspoon), and 1/2 teaspoon of salt.
Stir the mixture until the chickpeas are fully coated in the spices and smell delightful.
Line a cookie sheet with parchment paper or a Silpat and pour the chickpeas onto the cookie sheet in a single layer. Bake the chickpeas for 40-60 minutes. Shake the cookie sheet every 15 minutes to ensure the chickpeas roast on all sides.
Here are the baked chickpeas. I did mine about 45 minutes, but next time I may let them go a bit longer.
Let them cool on a wire rack completely. Once cool eat them up and make sure they are completely cool before you store them in an airtight container. I liked the idea of storing them in mason jars. Eat, enjoy, and repeat. Happy snacking, my friends!
Makes approximately 4 servings
2 cups or 1 can chickpeas (If using dried beans, the measurement is after soaking and softening.)
1 T coconut oil melted
2 tsp smoked paprika
1/2-1 tsp chili powder
1/2 tsp salt
1. Get your oven preheated to 350 degrees. Then rinse your can of chickpeas and drain them.
2. Once the chickpeas are well drained, toss them with the coconut oil, smoked paprika, chili powder, and salt so that the chickpeas are well coated.
3. Then grab a cookie sheet and line it with a Silpat or parchment paper.
4. Pour the chickpeas out into a single layer on the cookie sheet and bake anywhere from 40-60 minutes. You’ll want to be sure you shake the cookie sheet every 15 minutes or so allowing the chickpeas to bake on all sides.
5. When your chickpeas are finished, let them cool completely and then snack away. The easiest thing is to store them in a mason jar to keep them fresh.