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Makes 4 servings (about ¼ cup per serving)
To help the spices stick, make sure you toss them with the chickpeas as soon as they come out of the oven. After the chickpeas have cooled, store them in an airtight container for days of enjoyment.
1 (15-oz) can organic, no-salt-added chickpeas, drained and rinsed
1 Tbs. Malaysian red palm fruit oil
½ tsp. ground cumin
¼ tsp. garlic powder
1/8 tsp. ground cinnamon
¼ tsp. sea salt
1/8 tsp. cayenne pepper
- Preheat oven to 400°F.
- Line rimmed baking sheet with paper towels, and spread chickpeas over the top. Place more paper towels over chickpeas, and gently rub to thoroughly dry them. Discard any loose skins, transfer chickpeas to bowl, and toss with palm fruit oil.
- Discard paper towels and line baking sheet with aluminum foil. Pour chickpeas onto baking sheet, and roast, shaking pan every 10 minutes, until chickpeas are browned and crunchy, 33–35 minutes.
- Transfer to bowl and gently stir in cumin, garlic powder, cinnamon, salt, and cayenne pepper. Allow to cool completely before serving.
per serving: 230 cal; 11g pro; 11g total fat (4g sat fat); 24g carb; 25mg chol; 100mg sod; 1g fiber; 18g sugars
From article: Snack Time!