Okay, I realize its Tuesday…but its never too early to begin planning your happy hour snack for the weekend! I am picturing a cold glass of white wine on the patio with my husband and a perfect snack to eat while catching up on the week’s events. This snack is crunchy, creamy, spicy, nutty, warm, and completely addicting! Are they starting to sound good to you yet?
One of my favorite aspects of these baked chickpeas is the multiple spice mixtures that you can add to impart flavor. You can add five spice powder, curry powder, dried herbs, barbecue seasoning…pick your favorite spice mix to customize this appetizer! For this recipe I used cumin, chipotle chili powder, mexican oregano, and regular chili powder. Using canned chickpeas makes this snack incredibly quick to whip up; they only take 20-25 minutes to bake. This is also a healthy appetizer as beans are a great source of protein and extremely low in calories. Good luck making them last until your second glass of wine!
- 1 (15oz) can chickpeas (also called garbanzo beans); drained and rinsed
- 2 tbsp olive oil
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp mexican oregano
- 2-3 pinches chipotle chili powder (add more if you like it spicy)
- salt and pepper to taste
Preheat the oven to 375 degrees F. In a small bowl combine chickpeas, olive oil, spices, and salt and pepper. Toss to coat making sure that each and every chickpea is coated with the delicious spice mixture.
Spread mixture in an even layer in an 8×8 baking dish and place in the oven for 20-25 minutes until golden and crispy. Toss them around every 10 minutes or so to make sure that each side of the chickpeas get crunchy. Serve in a cute bowl with your favorite cocktail and enjoy!
Warning: Toward the end of baking they MAY jump around…a couple may even jump ship from the baking dish. I have found that using a baking dish with high sides can cut down on this. The odd thing is it doesn’t happen every time I make them…some beans must be more feisty than others!