Home from work. Too early for dinner. Too much to do. Sure I COULD grab that back of Doritos off the husbands desk but NO! I have a better healthier idea!
I don’t dare call these “toasted” as I really just simply warm them in a skillet but let me tell you they totally hit the spot. If you are looking for a more traditional Roasted Chickpeas recipe click here for Kalyn’s. Mine are a dumb down version of hers with less spices and not as much crunch. I like them both ways this one works for me in a pinch.
- 1 15oz can of chickpeas (garbanzo beans) drained and rinsed
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp ground ginger
- non-cookong spray
Mix all the dry spices together.
Spray a non-stick skillet with the non stick cooking spray. Add the beans and place over medium high heat. Cook them untouched for 1-2 minutes. Then sprinkle half the spice mixture over top tossing the skillet to coat.
Cook untouched for another 1-2 minutes (they may start popping on you) and then sprinkle the remaining spice mixture on top. Toss around in the pan and cook for another 1-2 minutes until the beans are nice and warm and the spices are toasted.
Don’t do what I did and eat half of the before they were done. I looked up and caught a reflection of myself in the microwave. I had to snap a pic.
Split into two servings immediately so you don’t go nuts. I almost ate the whole batch. :)
|Servings||Amt per Serving|
|2||1/2 of the Recipe|
|205||3g||8g||old: 4||new: 5|