I absolutely love chickpeas. Or garbanzo beans. Whatever you’d like to call them. I have even started eating them straight out of the can – well, after draining at least. Is that weird? Even if it is, I don’t care. If chickpeas are in something, you can guarantee I’m going to love it. Chickpeas have often popped up here from time to time…
Whether it was a trio of {hummus recipes}…
In a beans grain green recipe {honey-mustard millet & Beans}…
Served on top of Injera at an {Ethiopian restaurant}…
Added to the delicious {Strawberry Pesto Pasta Salad} by Daily Garnish…
Let’s not forget how good it is on {gluten-free vegan pizza} either…
And last but certainly not least how awesome chickpeas made Oh She Glow’s {Heat Wave Summer Salad}…
Obviously, we go through a lot of chickpeas, and this recipe makes them go quite fast as well. It does slow you down from just eating them from the can however ;).
{Spicy* Baked Chickpeas}
- 1 can chickpeas (sometimes referred to as garbanzo)
- 1T grapeseed oil (or olive oil)
- 1/2t paprika
- 1t cumin
- 1/8t cayenne pepper
- 1/4t black pepper
- 1/2t salt
*The recipe wasn’t actually that spicy, so adjust the spices accordingly.
1. Drain the chickpeas. Place into a plastic bag.
2. Add the oil into the bag and toss to coat.
3. Sprinkle in the spices and roll around until all the little chickpeas are covered.
4. Bake in a 400* oven for 30-45 minutes, turning occasionally. Make sure to not burn them. Mine burnt due to a too high of oven (the temp is adjusted here), but they were still all eaten within a matter of days.
Feel free to play around with the spices to change the flavorings or spicy-ness. You really can’t go wrong.
Oh my chickpeas.
Living the Gluten Free Life 