Meet your new favorite snack.
Chipotle Roasted Chickpeas. They’re crazy good. Like you’ll eat them like you wolf down cups upon cups of popcorn. Yeah, they’re that good.
I love beans. I eat them EVERYDAY. No joke.
My family however, does not.
Oh well. More for me.
Poppin’ um like popcorn.
Yeah, it’s as good as it sounds. It’s what Chipotle (the restaurant) would have if they offered chickpeas as a filling. Put them on your salad, throw them on top of your soup, eat um as side or just eat um by the handful (the best).
Possibly. maybe, even a (super healthy, guilt free) Super Bowl snack?
Chipotle Roasted Chickpeas.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 cups roasted chickpeas
- 2 cups cooked chickpeas (if canned drain and rinse)
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 in chipotle chili adobo minced
- 1 teaspoon adobo sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- pinch of salt
- pinch of pepper
Preheat oven to 425 degrees F.
Line a baking sheet with foil, parchment paper or a silpat
Place chickpeas on a paper towel and pat completely dry. Remove any loose skins.
In a medium size bowl combine the olive oil ,garlic, chipotle chili, adobo sauce, chili powder, cumin, oregano, salt and pepper. Whisk until combined and add the chickpeas. Toss well. Place on the prepared baking sheet.
Make sure chickpeas are in a single layer. Bake for 15 minutes, toss well and flip, then bake for about 15 minute. Let cool (right, like that is possible) and eat!
If you make this recipe
, be sure to tag your photo #halfbakedharvest.