Chili-Roasted Chickpeas

Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey

Yield: Makes about 2 1/2 cups
Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:
Bake: 50 Minutes
Cool: 20 Minutes


Ingredients

  • 2 (16-oz.) cans chickpeas, rinsed and drained
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon pepper
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt

Preparation

  1. Preheat oven to 425°. Combine all ingredients in a medium bowl. Transfer mixture to a lightly greased 17- x 12-inch jelly-roll pan. Bake 45 to 50 minutes or until crispy and dry, stirring every 10 minutes. Let cool 20 minutes.
  2. Chili-Roasted Black Eyed Peas: Substitute 2 (15.8-oz.) cans black-eyed peas, rinsed and drained, for chickpeas. Proceed with recipe as directed.
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