Sunday, September 5, 2010

Roasted Chickpeas Recipe

Unfortunately there will be no weekly farmers market post for this past week as I have been quite sick and have not had the wonderful opportunity to visit or work at any of the markets this week.

Instead, I am here to deliver the news: roasted chickpeas are awesome!!! A total revelation to me and finally, a healthy recipe alternative to chips that actually tastes good. (Crunchy nori...yuck. Kale chips...shoot me now.)

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I came to this ultimate ephiphanal (is that a word?) conclusion while looking at my fridge, shutting the door with dismay, opening the cupboard, looking at it with dismay, and then alighting on my can of San Remo chickpeas.
I didn't particularly want a boring chickpea with lemon juice salad (I need to go grocery shopping, okay?), so I went to my version of Granny's searched "chickpeas".

I mostly came across recipes for hummus and then roasted chickpeas. After looking at a few and knowing that I had a lot of random spices perfect for the recipe, I went to work and created my own version of The Roasted Chickpea. And it rocked! And chickpeas are seriously healthy: they are very high in dietary fibre, excellent to eat for diabetics, and packed with protein, zinc, and folate, among other things.

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So with no further ado, here is my recipe:

approx. 15 oz canned chickpeas, drained
2 tbsp. olive oil
cayenne pepper
cajun seasoning
parmesan cheese
(the above five are all to taste)

1. Pre-heat oven to 350 F.
2. Whisk together olive oil, spices, and seasonings.
3. Drain chickpeas and mix into oil and spices.
4. Spread evenly on large baking pan.
5. Put in oven and bake for 30-35 minutes. After 30 minutes, be sure to keep an eye on them to prevent charring.
6. Take out, put into bowl of choice, sit down, and enjoy!


  1. If you like your roasted Chickpeas you will LOVE the Cecci at Campagnolo Restaurant at 1020 Main Street, just south of Prior. Theirs were the first roasted Chickpeas I have ever tried and they are absolutely delicious. The other food they serve is pretty great too, but it is their Cecci and in-house charcuterie that keeps making me go back.

  2. Thanks, househistorian! I have wanted to eat at Campagnolo ever since it opened. I really want to try their mushroom risotto, and now their cecci is on the list.