• 1 cup black chickpeas
  • 1 tablespoon oil
  • 1/8 teaspoon ground cumin
  • Dash of cayenne
  • Dash of ground black pepper

Roasted Spicy Chickpeas

Lori Eanes

Black chickpeas contain more protein, vitamins and minerals then regular chickpeas. Try them roasted and mixed with a blend of spices for a crunchy, high fiber snack. 

  1. In a large bowl, soak chickpeas in 4 cups water at least 90 minutes or up to overnight until tender; drain and dry on paper towels.
  2. Preheat oven to 350 degrees. Toss drained chickpeas with oil, cumin, cayenne and pepper; toss until evenly coated. Spread chickpeas on a parchment-lined baking sheet. Bail 30 to 40 minutes, or until crisp. Remove from oven and let cool. Store in an air-sealed container at room temperature. Makes about 1 cup.
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