Indian-Spiced Roasted Chickpeas

This recipe has been tempting me over on the CLBB for a while now, and I finally made them today. I had all of the ingredients on hand. This is a great snack - and really different. The spice combination is great, and the brown sugar really balances the heat from the cayenne.

Indian-Spiced Roasted Chickpeas

2 cups canned chickpeas, rinsed and drained
1 TB lemon juice
1 TB olive oil
1 teaspoon brown sugar
1 ½ teaspoons ground cumin
½ teaspoon ground coriander (I didn't have, so didn't use)
¼ teaspoon cinnamon
Black pepper and cayenne pepper to taste
½ teaspoon salt

Preheat oven to 425 degrees. Combine chickpeas, lemon juice, olive oil, sugar, spices and salt in a large bowl; toss well.

Spread on a foil-lined baking sheet and roast, tossing 1/2way through for 20-25 minutes or until the chickpeas are dark brown in spots. Let cool. Can be kept in an airtight container in the refrigerator for up to 4 days.

MacGourmet Rating: 4 Stars

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