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Roasted and Spiced Chickpeas
5 min prep time
40-45 min cook time
6servings
Recipe by
Lara Rondinelli-Hamilton, RD, CDE, and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Photography by Terry Doran; Food Styling by Skyler Myers; Styled by Stacey Heston
How to Make Roasted and Spiced Chickpeas
This high-fiber snack is a much healthier choice than chips and is a great alternative for those with nut allergies. Place in small bowls or ramekins at your next party. Eat them as a snack or use them as a crunchy topping on soups or salads.
5 min prep time
40-45 min cook time
6servings
1/4 cup
Print Recipe >
Step-By-Step Instructions:
-
Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray.
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In a medium bowl mix together garbanzo beans, 1 Tbsp. olive oil, cinnamon, cumin, chili powder and salt.
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Spread garbanzo bean mixture evenly on baking sheet. Bake for 40–45 minutes, stirring every 10 minutes, until beans are crispy and dry.
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Remove from oven and place hot beans in a medium bowl. Add 1 Tbsp. olive oil and brown sugar substitute. Mix well.
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Pour beans on parchment paper and allow to cool for 20 minutes.
Nutrition facts
6 Servings
-
Serving Size
1/4 cup
- Amount per serving Calories 90
- % Daily value*
-
Total Fat
6g
8%
- Saturated Fat 0.5g 3%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 230mg 10%
-
Total Carbohydrate
10g
4%
- Dietary Fiber 2g 7%
- Total Sugars 1g
- Added Sugars 0g 0%
- Protein 2g
- Potassium 80mg 2%
Ingredients
nonstick cooking spray
1 spray, 0.25 grams
chickpeas (garbanzo beans) (rinsed and drained (dry well))
1 (15.5-oz) can
olive oil (divided)
2 tbsp
ground cinnamon
1 tsp
cumin
1 tsp
chili powder
1/4 tsp
salt (optional)
1/4 tsp
low-calorie brown sugar substitute
1 1/2 tbsp
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