SPICED CHICKPEA NUTS RECIPES

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SPICED CHICKPEA "NUTS" RECIPE | EATINGWELL



Spiced Chickpea

When roasted in a hot oven, chickpeas become super crunchy. They're a great low-fat substitute for nuts when salty cravings hit.

Provided by EatingWell Test Kitchen

Categories     Healthy Chickpea Recipes

Number Of Ingredients 6

1 15-ounce can chickpeas, rinsed
1 tablespoon extra-virgin olive oil
2 teaspoons ground cumin
1 teaspoon dried marjoram
¼ teaspoon ground allspice
¼ teaspoon salt

Steps:

  • Position rack in upper third of oven; preheat to 450 degrees F.
  • Blot chickpeas dry and toss in a bowl with oil, cumin, marjoram, allspice and salt. Spread on a rimmed baking sheet. Bake, stirring once or twice, until browned and crunchy, 25 to 30 minutes. Let cool on the baking sheet for 15 minutes.

Nutrition Facts : Calories 131.1 calories, CarbohydrateContent 18.6 g, FatContent 4.6 g, FiberContent 3.9 g, ProteinContent 4.1 g, SaturatedFatContent 0.6 g, SodiumContent 303.1 mg

SPICED CHICKPEA NUTS RECIPE | FOOD & WINE



Spiced Chickpea Nuts Recipe | Food & Wine image

Sera Pelle tosses chickpeas with olive oil, nutritional yeast, cumin and garlic as a snack for her kids. They’re also delicious with a cold beer. Either way, try to serve them hot.More Healthy Snack Recipes

Provided by Food & Wine

Total Time 2 hours 15 minutes

Yield 3 1/2 cups

Number Of Ingredients 6

1 pound dried chickpeas, soaked overnight and drained
Herbamare or sea salt (see Note)
1/4 cup extra-virgin olive oil
1/2 cup nutritional yeast (see Note)
2 teaspoons ground cumin
1/2 teaspoon granulated garlic

Steps:

  • In a large pot, cover the chickpeas with 2 inches of water and bring to a boil. Simmer over low heat, stirring, until almost tender, about 1 hour and 15 minutes; add more water as needed to keep the chickpeas covered. Add a large pinch of salt for the last 15 minutes of cooking. Drain the chickpeas; dry on a rimmed baking sheet lined with a kitchen towel.
  • Preheat the oven to 425°. Line a large rimmed baking sheet with parchment paper. In a bowl, toss the chickpeas with the olive oil. Add the nutritional yeast, cumin and garlic and toss well. Spread the chickpeas on the prepared baking sheet and season with salt. Bake for about 45 minutes, stirring a few times, until crisp. Serve hot or warm.

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From EatingWell: September/October 2009 — When roasted in a hot oven, chickpeas become super crunchy. They’re a great low-fat substitute for nuts when salty cravings hit.
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SPICED CHICKPEA NUTS RECIPE | MYRECIPES
Sera Pelle tosses chickpeas with olive oil, nutritional yeast, cumin and garlic as a snack for her kids. They're also delicious with a cold beer. Either way, try to serve them hot.
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Total Time 2 hours 15 minutes
  • Preheat the oven to 425°. Line a large rimmed baking sheet with parchment paper. In a bowl, toss the chickpeas with the olive oil. Add the nutritional yeast, cumin and garlic and toss well. Spread the chickpeas on the prepared baking sheet and season with salt. Bake for about 45 minutes, stirring a few times, until crisp. Serve hot or warm.
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SPICED CHICKPEA “NUTS” RECIPE - FOOD.COM
From EatingWell: September/October 2009 — When roasted in a hot oven, chickpeas become super crunchy. They’re a great low-fat substitute for nuts when salty cravings hit.
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Total Time 50 minutes
Calories 161 per serving
  • Let cool on the baking sheet for 15 minutes.
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Sera Pelle tosses chickpeas with olive oil, nutritional yeast, cumin, and garlic as a snack for her kids. They're also delicious with a cold beer. Either way, try to serve them hot.
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Category dairy-free, gluten-free, healthy, vegan, vegetarian, baby shower, birthday, bridal shower, Christmas, cocktail party, dinner party, Easter, Father's Day, feed a crowd, Mother's Day, New Year's Eve, picnic, Super Bowl, tailgate, Thanksgiving, appetizers, dinner, lunch, snack
  • In a large pot, cover the chickpeas with 2 inches of water and bring to a boil. Simmer over low heat, stirring, until almost tender, about 1 hour and 15 minutes; add more water as needed to keep the chickpeas covered. Add a large pinch of salt for the last 15 minutes of cooking. Drain the chickpeas; dry on a rimmed baking sheet lined with a kitchen towel. Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper. In a bowl, toss the chickpeas with the olive oil. Add the nutritional yeast, cumin, and garlic and toss well. Spread the chickpeas on the prepared baking sheet and season with salt. Bake for about 45 minutes, stirring a few times, until crisp. Serve hot or warm.

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