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Crunchy Chickpeas

Photo: Kiyoshi Togashi; Styling: Sarah Smart
Hands-on time 15 mins
Total time 1 hr, 55 mins
Yield Serves 8 (serving size: 1/4 cup)

Ingredients

  • 2 (15 1/2-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
  • 2 tablespoons canola oil
  • 1 teaspoon ground cumin
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon onion powder
  • 1 garlic clove, minced

Nutrition Information

  • calories 95
  • fat 3.9 g
  • satfat 0.5 g
  • monofat 2.5 g
  • polyfat 0.4 g
  • protein 3.5 g
  • carbohydrate 11.6 g
  • fiber 2.5 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 195 mg
  • calcium 39 mg

How to Make It

  1. Preheat oven to 300°.

  2. Wrap chickpeas in a towel; lightly roll to loosen skins. Discard skins. Combine chickpeas and remaining ingredients. Arrange on a baking sheet. Bake at 300° for 1 hour and 40 minutes, stirring every 20 minutes.