Taken from www.weightwatchers.com/etools/recipes/roastedchickpeas:
A healthy alternative to Cocktail nuts, these spicy beans also taste great tossed into salads. Store in an airtight container to maintain freshness, or eat them all at once!
Preparation time: 3 minutes
Cooking time: 50 minutes
Level of Difficulty: Super Easy
Serving: 4, ½ cup servings
WW Point value: 2
1 teaspoon olive oil (or spray of that handy olive oil cooking spray)
2 cup canned chickpeas, rinsed and drained
¼ tsp garlic powder
1/8 tsp red pepper flakes
- Preheat oven to 350 degrees. Lightly coat a rimmed baking sheet (I also used foil) with cooking spray.
- Spread chickpeas on baking sheet and sprinkle with garlic powder and red pepper; toss to coat
- Roast on bottom rack of oven, shaking pan about every 15 minutes, until browned and slightly crunchy, about 45 to 50 minutes.
Note: The chickpeas will still be somewhat soft. Cook longer for desired texture. Cool prior to serving.
How I made it better: Instead of using garlic powder, upgrade to minced garlic. I did use the red pepper flakes, but I also jazzed it up with the Gourmet Garden Chili Pepper Blend (The stuff that you squeeze out).
I used my handy olive oil cooking spray – but I premixed in a bowl for maximum spicy coverage.
I’m serving with some prefab chili lime chicken patties, roasted corn, and sliced fresh tomatos. Yum-yum!
*Obligatory warning: Chickpeas cause flatulance in most.