Don’t let the name of these little darlings scare you. Sure, they’ve got a kick to them, but their true power comes from the spice combination, not the heat. Cumin, ginger and turmeric are equally as distinct as the cayenne. Don’t be afraid.
Once roasted, these protein-pack beans become crunchy and spicy on the outside while remaining creamy on the inside. They’re perfect for snacking on during the game or topping a salad.
1-15.5oz can chickpeas or garbanzo beans, drained and rinsed
1/2 tsp cayenne pepper
1/2 tsp ground cumin
1/4 tsp ground ginger
1/4 tsp fine sea salt
1/8 tsp turmeric
2 tsp Arbequnia olive oil
Preheat oven to 400 ̊.
Dry chickpeas well with a paper towel and place in a bowl. Mix spices in a bowl to blend well. Pour olive oil over chickpeas and stir to coat. Sprinkle spices over oiled beans. Stir well to make sure all chickpeas are coated in spices. Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer. Bake until golden and crispy, 25 to 35 minutes, shaking the tray to toss after 15 minutes. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl.
Photos by Lori Zachary over at Little White Apron