Sweet and Savory Roasted Chickpeas

Roasted Chickpeas.jpg


  • 2 15 oz cans low sodium chickpeas -- rinsed, drained, skinned* and patted dry

  • 2 tablespoons extra virgin olive oil

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon chipotle chili powder (you can experiment to make it hotter if you want more heat)

  • 1 teaspoon cumin

  • 3 teaspoons maple syrup

Preheat oven to 425°F.  Spread the chickpeas on a parchment lined baking sheet, and roast for 7-9 minutes or until dry.  Combine the remaining ingredients in a medium bowl, whisk them until they are blended, then toss in the warm chickpeas and stir until coated.  Return the seasoned chickpeas back to the baking sheet and spread into a single layer. Continue roasting for about 25 minutes until crunchy and golden.

*Quick tip: Soaking chickpeas for about 10 minutes will lift their skins, making the task of skinning them a lot easier.