Sweet and Smoky Roasted Chickpeas

Sweet and Savory Roasted Chickpeas/Garbanzo Beans- Baker BettieToday marks a new beginning. I don’t even know exactly what it is the beginning of yet. It is just a start of a whole lot of possibilities. I am excited, and energized, and terrified. But everything that is life changing is scary. It wouldn’t feel worth it if it wasn’t.

Sweet and Savory Roasted Chickpeas/Garbanzo Beans- Baker BettieCulinary school is going to be challenging. I know that for sure. But I know I am going to have a blast and learn more than I can even imagine. And I am determined not to neglect the blog and all of you amazing readers. You all energize me and this place is my sanctuary. I can come here and write and share and feel at home wherever I am. So I promise not to disappear. Just hang in there with me!

Sweet and Savory Roasted Chickpeas/Garbanzo Beans- Baker Bettie

This week is going to be filled with lots of 17-18 hr days so I wanted to prep this weekend for a successful week. And for me, food is a huge part of that. I need quick and delicious things available to keep me awake and to keep my hunger crankiness at bay. So I made a huge batch of these crispy roasted chickpeas yesterday and they are going to be a huge lifesaver this week for a quick snack in between classes and work. Here we go!

Sweet and Smoky Roasted Chickpeas/Garbanzo Beans

Sweet and Smoky Roasted Chickpeas/Garbanzo Beans

Ingredients

  • 2- 15oz cans chickpeas
  • 2 TBSP vegetable oil
  • 2 tsp smoked paprika
  • 2 TBSP brown sugar
  • 1/2 tsp cayenne pepper
  • 1 tsp kosher salt

Instructions

  1. Drain and rinse the chickpeas very well. Let the chickpeas drain in the colander for about 15 minutes.
  2. Preheat the oven to 400ºF
  3. Lay out a clean kitchen towel or several layers of paper towels and pour the chickpeas over top. Gently dry the chickpeas in the towels until they are very dry. (this is important to get them crispy)
  4. In a large bowl, combine the oil, paprika, sugar, cayenne pepper, and salt.
  5. Add the chickpeas to the bowl and toss until evenly coated.
  6. Pour the chickpeas in an even layer onto a sheet pan with sides.
  7. Bake at 400ºF for 35-45 minutes stirring every 10 minutes until crispy.
http://bakerbettie.com/sweet-and-smoky-roasted-chickpeas/

Comments

  1. Venetta Stephens says:

    Good Luck

  2. Wow! Good luck to you!

  3. OMG girl! You are a rock-star, just make sure to get some rest! <3

  4. Sharon Schraer says:

    I have been making a version of this for a while….toss it with small bit of olive oil, lots of curry powder, salt and pepper. Roast. Great with sautéed onion and kale and any other protein added in if you want.

  5. Kathy Mckinnon says:

    I have a bunch of chicken I bought . My hubby tells me he doesn't like them! This recipe looks like a great way I can cook, store and enjoy them all alone.
    Mmmm gonna try these.
    I adore you and wish you the best as you get swept into the life of culinary madness. My daughter in law is a Sous Chef , she is fantastic and puts her heart into her wonderful flavours. She will challenge her red seal this fall.
    You will do fine. Eat lots of energy and brain feed to keep the creative juices flowing.
    Please don't forget about your fans….

  6. Kathy Mckinnon says:

    I , of course, meant chick peas.!

  7. Best of luck in culinary school! I love chickpeas and always add some kind of spice to them. I haven’t tried them sweet, though, so that’ll be next on my list!

  8. Made these the other day, and they were pretty dag-gum good. Good luck!

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