Roasted Chick Peas

You want some kind of snack that’s salty and crunchy, but still healthy, right? Enter Roasted Chick Peas. You can make a ton all at once, but for this batch I used two cans. I usually make the beans from dried in the crock pot, but on this day I didn’t have time for that.

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In a separate container, or in the dish you’re going to cook them in, drizzle the chick peas in olive oil (about 3 tbspns) then throw spices on top. I like chili powder and garlic salt, or garlic salt, dill and basil, but you can use whatever your little heart desires. I tend to use a metric ton of spices, so use your discretion. Stir them around so they’re pretty well coated in oil and spices, then put them in the oven at 300 for 2-3 hours.

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Oops, picture of spiced beans!

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Roasted beans! Hooray!

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For the first hour or so, I ignore them. After that I stir them around every 30 minutes (aka when I remember to) to make sure they cook evenly. You can cook them to various levels of crsipness. I prefer to take them out of the oven when they are back down to the size of dried beans. They cook down a lot, and they are hugely popular at my house, so I try to make ginormous amounts each time, but they still don’t last long.

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January 27, 2013. Tags: , , , , . Cooking.

4 Comments

  1. Sara A. replied:

    They are really good with BBQ sauce. I have had a problem with our oven not cooking them evenly though, but I think it is just the downside of having a gas oven with no convection.

    • thatcleverchick replied:

      I haven’t tried bbq sauce yet. I end up moving mine from the top rack to the bottom, and vice-versa. I have a gas oven too, but mine have come out fairly even, maybe because I spend so much time fiddling with them.

  2. Rebekah replied:

    I need to try this again. I tried a long time ago and I burned them. I might try cooking them on parchment paper. That might help prevent burning.

    • thatcleverchick replied:

      I had an easier time when I lowered the temperature from 350 to 300, and added a little more olive oil, and also stirred them around. They vanish super fast at our place.

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