These roasted chickpeas are really more of a snack than a side dish but they are surprisingly addictive, cheap and healthy. I also like that this recipe consists of 5 common pantry ingredients. Bryant can't seem to stop eating them when I make them.
Taken from: Cheap, Healthy, Good
- 1 14.5 oz can chickpeas, drained and rinsed
- 1 teaspoon olive oil
- ¼ teaspoon salt
- 5 dashes cayenne pepper
- 1 teaspoon cumin
-Place chickpeas on baking/cookie sheet. Roast for 10 minutes. Shake the pan. Roast another 10 minutes.
-In a medium bowl, combine chickpeas, oil, salt, and spices. Stir well to combine.
-Spread chickpeas back out on baking sheet. Roast between 5 and 15 more minutes, until they're browned and super crunchy. Serve.