Spicy Mex Style Chickpea Snacks Recipes

CRISPY SPICY ROASTED CHICKPEAS

Steps:

• Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
• Pat chickpeas dry with a paper towel or clean kitchen towel.
• Mix drained and rinsed chickpeas (15 oz.), olive oil (1 tablespoon), cumin (1/2 teaspoon), cayenne pepper (1/8 teaspoon), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon) in a medium bowl until all chickpeas are well-coated.
• Spread chickpeas on prepared baking sheet evenly so they aren't touching.
• Roast for 30 minutes at 400 degrees F.
• Turn heat off, and keep chickpeas in the oven until cool. (I recommend at LEAST an hour). If you have an electric oven, I recommend cracking the door open (see notes for more info about this!).
• Store chickpeas in an airtight container or jar for up to 5 days.

CHICKPEA SNACK

Steps:

• Heat olive oil; add onion, small hot chilies, curry powder, and mustard seed.
• Fry just a little.
• Add chickpeas until lightly toasted.

MEXICAN SPICY CHICKPEAS

Steps:

• Soak the chickpeas overnight in cold water. Drain and place in saucepan with teaspoon of salt and whole onion.
• Bring to hard boil for 10 minutes and simmer uncovered until chickpeas are cooked and tender.
• Drain and reserve liquid, OR use 1 can 19 oz chickpeas and miss this step.
• Heat oil in large pot, fry onion until soft, add garlic red pepper, and continue to cook for 5 minutes
• Stir in remaining salt, black pepper, chili, oregano, turmeric, tomatoes, tomato paste and some reserved
• liquid. Add the drained chickpeas and stir well, simmer for 10 minutes. Serve hot with chopped coriander leaves.

SIMPLE ROASTED CHICKPEA SNACK

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer on a baking sheet.
• Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.

SPICY ROASTED CHICKPEAS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
• In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Toss well to coat evenly.
• Spread chickpeas out on a parchment paper-lined baking sheet.
• Roast for 15-20 minutes.
• Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
• Cool for 5-10 minutes.
• Enjoy!

SPICY CHICKPEAS

Steps:

• Prepare a vinaigrette by mixing with a fork the olive oil the balsamic vinegar and the spices in a bowl.
• Add the chickpeas and keep it cool in a fridge for 30 minutes.
• Serve it in small bowls with toothpicks.

SPICY ROAST CHICKPEAS

Steps:

• Heat oven to 200C/180C fan/gas 4. Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander along with a big pinch of salt. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy. Leave to cool, then store in an airtight container.

SPICY MEX-STYLE CHICKPEA SNACKS

Steps:

• Preheat oven to 375ºF/190ºC.
• Mix chickpeas and oil.
• In a small ball mix together corn flour & spices (except salt). Add to chickpeas and toss to coat.
• Bake on a baking sheet about 40 min.(or until crunchy).
• - Sprinkle with salt.