Welcome to March! Can I just say, that although I know this month can still bring some snow, the fact that it is March 1st means that April is only one month away. And that means SPRING! This week more than any I’ve heard more people say that they are tired of winter. ‘Tis the season I think. Stores are full of spring colors and clothes. There is talk of Easter and gardens. And in 9 short weeks, I’ll be running my favorite spring half marathon. Each week I cross off the training calendar brings sunshine and warmth just a little closer.

Spicy Roasted Chickpeas

This will be my fifth year running a spring half, and as usual, just as the mileage starts to climb, so does my appetite. After many years of running it’s just in the last two that I’ve figured out how much influence my diet has on my running. Food is most certainly fuel. So while I love a good chocolate treat, I’m trying to be smart about how I eat, both before and after I put in the miles. A good balance of protein and carbs make all the difference.

Spicy Roasted Chickpeas

Chickpeas are of coarse, a great source of protein. These spicy roasted chickpeas are great as a salad topper or to satisfy mid afternoon hunger pains. The smoked paprika adds a wonderful flavor, but if you don’t have it just use plain paprika. It’s a recent addition to my spice cabinet, discovered when a friend introduced me to Penzey’s. It was my first trip there, but definitely won’t be my last!

Spicy Roasted Chickpeas

Ingredients

  • 2-3 tablespoons extra virgin olive oil
  • 2 cans (15.5 ounces each) chickpeas, rinsed, drained, and patted dry
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • pinch of cayenne
  • Course salt

Instructions

  1. Preheat oven to 450 degrees.
  2. Cover baking sheet with aluminum foil. This is optional, but makes for easy clean up.
  3. In a medium bowl, combine chickpeas, extra virgin olive oil, cayenne pepper, smoked paprika and cumin.
  4. Season with course salt and toss to combine.
  5. Place chickpea mixture on baking sheet and spread in a single layer.
  6. Bake until chickpeas are crisp, 10 to 15 minutes.
  7. With a slotted spoon, transfer to paper towels and let cool slightly before serving.
http://thishomemadelife.com/spicy-roasted-chickpeas

*Adapted from Martha Stewart

Because I love a good outtake, this is one of our dogs, Jack. He loved the smell of the roasted chickpeas and his little nose kept photo bombing my shots.

Have a wonderful weekend!

Spicy Roasted Chickpeas

13 Responses to Spicy Roasted Chickpeas

  1. Tiffany says:

    I love March. Spring is here in California, but I can imagine you are really waiting for it. What a healthy and delicious snack!

    • Alison says:

      We are SO ready for spring here Tiffany. I’m jealous that you are already enjoying a new season. Our countdown is on!

  2. Tammy says:

    Yummy! I eat chickpeas just about every day so will definitely be making up some of these very soon. Best wishes, Tammy

  3. Karis says:

    I hadn’t thought of using roasted chickpeas as a salad topper, what a great idea!

    • Alison says:

      Thanks Karis! Anyway to work a little extra protein into our meals. Chickpeas have always been my favorite beans to add to salad, the flavor in these make them even better.

  4. Sharmila says:

    I love roasted chickpeas! Have never thought to try them with cumin but of course it’s a great combination. Thanks for sharing this lovely idea. That outtake with Jack totally made me smile :) Glad I discovered your blog today.

  5. Karen says:

    Chickpeas find their way into my mouth nearly every day – I love the idea of snacking on these. Really like your blog!

  6. Catherine V says:

    Love this simple recipe and am excited to try it out. My 22-month old doesn’t eat much, but she does like chickpeas!

  7. Tom says:

    This sounded great … had to make a batch. Thinking about my favorite hummus recipe, I added 1/2 tsp of sesame oil to the mixture as well. In the oven now and smelling pretty darned good. Thank you for sharing this recipe.

  8. Serena says:

    How long do you think these will last out the fridge? I’m thinking of making them for my plane + car trip, about 4 days long? Thank you!

  9. Elizabeth says:

    Hello there! Just made these and they turned out great! I didn’t have all the seasonings so I used Lawry’s Seasoned salt instead (but I will be buying the correct seasonings tomorrow to try for the next batch) and the only other difference was my oven needed 25 mins to get nice and crunchy. Question: what is the best way to store these and how long do they last?

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