Roasted chickpeas

FULL RECIPE

1 & 2. Rinse chickpeas, pat dry

Rinsing the chickpeas does a few things:

• Removes any dirt or rocks that may have made their way into the can
• Removes loose skin from the bean, leaving you with a crunchier end product
• Reduces sodium
• Gets rid of some of the bean juice flavor

You can also use dried chickpeas for this recipe, but you'll need to cook them first.

4. Add chickpeas to mixing bowl, then add oil & seasoning**

This recipe calls for 3 tablespoons of seasoning, but this depends on what you choose for your mixture. This is where you can really get creative, so go wild. If you want some ideas, here are a couple blends that we like:

Classic

• 1 tbsp salt
• 1/2 tbsp ground black pepper
• 1/2 tbsp garlic powder
• 1/2 tbsp onion powder

Nicey & spicy

• 1 tbsp salt
• 1 tbsp cayenne pepper (less if you can't handle the spice)
• 1/2 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder

Thanksgiving

• 1 tbsp salt
• 1 tbsp dried sage
• 1 tbsp dried rosemary
• 1/2 tbsp dried thyme
• 1 tsp ground black pepper

4. Bake @ 400 for 35-40 minutes**

Halfway through, check the color of the chickpeas. You know what - let's go crazy and pull out a couple to taste. The two biggest indicators of doneness are color and texture. Sometimes you might want them to be softer, sometimes you might want more of a charry crunch. The doneness is really up to you. 35-40 minutes is a safe range, but you might find other times that work better for you.

Getting fancy

The only flavor limit here is your imagination (or pantry). We've experimented to great, delicious success with things like:

• Tossing in hot sauce at the end
• Drizzling honey before serving
• Soaking them beans in soy sauce before baking

We highly encourage going rogue. If you're using sugar in your spice blend, bake at a lower temperature for longer, keeping an eye on them as they go. Sugar carmelizes at about 320°F (160°C), so if you go beyond 350°F (177°C) for too long, the sugar may burn.