ROASTED CHICK PEAS
Seasoned chick peas baked till dry on the outside and creamy on the inside. Serve as a snack or as a topper on your favorite salad!
Makes about 1-1/2 cups
Preheat oven to 350 degrees
15 oz. can chick peas (garbanzo beans) – drain over bowl reserving liquid for other use (which we will experiment with in another post); rinse beans under water to remove all foam, then drain on paper towels
1 t. smoked paprika
1 t. sea salt
1/2 t. chili powder
1 t. garlic powder
1 t. onion powder
2 t. sugar
fresh grind black pepper
Place all seasoning in plastic or paper bag.
Add drained chick peas to bag. Close and gently shake and roll to coat peas with seasoning.
Line baking sheet with parchment paper. Lift peas onto paper. Bake in preheated 350 degree oven 15-18 minutes depending on size of peas – dry on outside and soft on inside is what we want.
Remove from oven and place in strainer and shake to remove excess seasoning. Serve in paper bag or serving dish.
Notes: Steve at first said no he didn’t want them. You know, the fat-free thing. A few minutes into a favorite television show he was trying them, liking them, eating them like popcorn.
We, like most people, are accustomed to eating dry snacks – chips, pretzels, popcorn, tortilla chips. This new wetter snack, like the carrot chips, doesn’t set right at first, only because we’re not used to them, but we are enjoying the texture difference and the satisfaction factor that you can’t get with totally dry snacks.