How To Make Crunchy Roasted Chickpeas | Rockin Robin Cooks

Roasted Chickpeas
I will show you how to make this so that it turns out crunchy. The secret is roasting the beans first before spicing them up. Share this recipe with anyone who might enjoy a vegan snack or just a delicious snack that's healthy.

Ingredients:
1 can garbanzo beans, canned
Olive oil
1 Tbsp. Pasture raised butter

Cinnamon & Sugar Spice
1 ½ Tbsp sugar
1 ½ tsp cinnamon
½ tsp. Ancho chile powder

Directions:
Combine the sugar, cinnamon, and Ancho chile powder to a bowl and stir to combine.

Mexican Style Spice
1 ½ tsp ground cumin
1 tsp. Chipotle chile powder
½ tsp. Smoked paprika
½ tsp. Garlic powder
½ tsp. Onion powder
Pinch of salt

Directions:
Combine all ingredients in a bowl and stir to combine.

Directions For Roasted Chickpeas

Preheat oven to 400 degrees F.

Drain and rinse the garbanzo beans. Pour them out on a baking sheet and pat dry. Place in the oven and roast for about 40 to 50 minutes. Check the beans every 10 minutes to stir to prevent sticking.

You can also place parchment paper on the pan to help with keeping the beans from sticking and make clean up easier.

Watch the beans closely during the last 10 minutes as they can burn quickly. You will notice the beans split and dry out as they cook. You want to make sure the beans are crispy so taste one when you think they are done to be sure. It should be crunchy.

Take them out of the oven and set aside. Heat a small fry pan over medium heat and add about 2 Tbsp. of olive oil and 1 Tbsp of butter to the pan. Once hot, add the beans to coat and then sprinkle on the spices.

Stir to coat the chickpeas and add more oil and butter if it seems too dry. You need enough moisture to dissolve the spices.

Once the beans are coated you are ready to serve the chickpeas. These make a tasty snack and are customizable. You can use any spices you like. Enjoy!

Thanks for watching and sharing!