This is an easy snack recipe that is full of fiber and protein and adds a little spice to your afternoon (or breakfast?). I had wanted to make it ever since I saw it in an issue of Whole Living (my favorite magazine), and when my sister sent me the recipe I remembered how awesome it looked. The recipe below is inspired from the original.
The best part? It's super easy. Oh, and I couldn't get my husband to stop eating them, so they pass the test.
One 15-ounce can chickpeas, drained and rinsed (try Fig brand or Eden Organics)
1 T. vegetable oil (I used melted pasture butter, but grapeseed oil would work)
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/4 tsp. ground ginger
1/4 tsp. ground hot paprika
1/4 tsp. ground garlic (optional)
1/2 tsp. sea salt
Preheat oven to 425. Toss chickpeas with oil/butter and spices until evenly coated.
Spread on a rimmed baking sheet. Roast, shaking pan occasionally, until chickpeas are golden and crunchy, about 30 minutes.
Let cool completely. Store in an airtight container up to 2 weeks.