1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1/2 teaspoon chipotle chili pepper
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon New Mexico chile powder
1/2 teaspoon garlic powder
Pour your chickpeas in a strainer and run under cool water to rinse well. Remove the skins from the chickpeas. The skin is an almost clear 'membrane' on the outside of the bean. Place a chickpea between your thumb and forefinger and gently pinch the bottom. The skin should slip right off.
After all skins are removed, rinse your chickpeas, let then rest on paper towel, dabbing off excess water, and let air dry for about 15 minutes. While resting, preheat the oven to 450 degrees.
Add spices to a small bowl. Mix together.
Place the chickpeas in a mixing bowl, drizzle on the olive oil, and throw in the spices. Mix together until the spices are evenly distributed.
Lay the chickpeas down into a baking dish in one layer. Place the baking dish in the oven. Roast the chickpeas for 20 minutes. Then, using a spoon, turn the chickpeas over. Cook for another 20 or so minutes, until the chickpeas are very dry but not burnt.
Remove the chickpeas from the baking dish after they've completed cooking, serve and enjoy!
Recipe printed from http://TheSlowRoastedItalian.com/
Copyright ©2012 The Slow Roasted Italian – All rights reserved.