I grew up eating Roasted Chickpeas at Italian feasts in Upstate N.Y. I can't tell you how much I miss those East Utica Feasts that bring back my childhood memories. The aroma of these alone was like popcorn in a theater, you couldn't resist them. Eating these just brought me back in time to a place when everyone there knew each other or was related that lived there, and this was the event of the year to go to. It still is with some of the long time natives, a tradition and event to look forward too. Utica had St. Agnes, Mount Carmel, St. Anthony feasts at various times of the year, and you couldn't miss one, those are just to name a few. These were roasted little bundles of delicious healthy flavored beans, as a kid who knew they were good for you. Plain, or flavored, they were always a favorite for me. If you like garbanzo beans, and you want to try a healthy snack this one's for you, don't miss it.... of course I still do miss those machines that roasted them fresh and the smell in the cool air that hit you in the face.... great memories....
The flavor is light on these but with a little heat from the cayenne pepper, you decide on what you like. Plain, garlic, hot doesn't matter , anything goes.
Remember these even after you dry them will still pop, do not stick your head anywhere near these when you open the oven door! Also let them cool a little first before taking them out when done.
Most of the ingredients you will already have on hand.... hope you enjoy them as much as me....1 can chickpeas
garlic powder
salt, pepper
garlic powder
salt, pepper
paprika
cayenne pepper
olive oil
Preheat oven to 450 degrees.
Blot chickpeas with a paper towel to dry them VERY WELL or they start to explode in the oven. On a cookie sheet lined with tin foil and sprayed with non stick oil, also pour a very thin layer of olive oil, add chickpeas then sprinkle lightly with seasonings to your taste, with salt, black pepper, garlic powder,paprika and cayenne pepper. Tilt pan back and forth to evening coat all the beans on the baking sheet. Bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning. Let them cool down before taking them out...just like popcorn they can still keep popping.. be careful....
cayenne pepper
olive oil
Preheat oven to 450 degrees.
Blot chickpeas with a paper towel to dry them VERY WELL or they start to explode in the oven. On a cookie sheet lined with tin foil and sprayed with non stick oil, also pour a very thin layer of olive oil, add chickpeas then sprinkle lightly with seasonings to your taste, with salt, black pepper, garlic powder,paprika and cayenne pepper. Tilt pan back and forth to evening coat all the beans on the baking sheet. Bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning. Let them cool down before taking them out...just like popcorn they can still keep popping.. be careful....
