Roasted Chickpeas~ crunchy, salty and delicious!

(originally made 4/2011)

I have a problem. I love cashews. This was never a problem until 11 years ago, when I met and married Tim and then later had Jake. They are both tree nut allergic, epipen required.    Now my consumption of cashews is very methodical. Only after Jake is in bed and Tim is at work. Immediately washing hands and brushing teeth afterwards. Checking for any stray pieces or oils that could have gotten anywhere.

So I've been looking for a snack that could replace cashews that won't kill my family, and I've heard a lot lately about roasted chickpeas (garbanzos).    I've had a few cans sitting in my cabinet forever, and when that cashew craving hit the other day I decided to give them a try.

I dumped the drained rinsed beans onto a half sheet pan, and sprinkled them with salt and a little cayenne and fresh cracked black pepper.    Some recipes call for oil from the start, others add it later, and I was trying to keep these on the healthier side so I left mine dry. I roasted them in a 425º oven for about 45 to 50 mins, taking them out occasionally and giving them a shake, unsticking anything that needed to be.    At the end of the cooking time I wanted a little more seasoning, so I gave them a quick shot of oil with a misting sprayer and added a touch more salt & pepper.    Back in the oven for a few minutes and then I left them on the sheet to cool.

Crunchy, salty, delicious!    I will definitely make these again and again, and the possibilities are endless when it comes to seasoning combinations. Enjoy!

* Exported from MasterCook *

                            Roasted Chickpeas

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
2               cans chickpeas -- drained and rinsed
                        salt and pepper -- to taste
                        cayenne -- to taste
                        olive oil -- used a mister, maybe 1t worth?

Heat oven to 425.   Drain and rinse chickpeas, remove any loose skins.    Add chickpeas to lipped baking pan in a single layer with a little room to move.   Sprinkle with salt, pepper and cayenne.     Roast for approximately 45 mins to 1 hour, mist with olive oil and add addtional seasoning if needed, to desired crunchiness.

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