Spicy Mex Style Chickpea Snacks Recipes

Steps:

• Soak the chickpeas overnight in cold water. Drain and place in saucepan with teaspoon of salt and whole onion.
• Bring to hard boil for 10 minutes and simmer uncovered until chickpeas are cooked and tender.
• Drain and reserve liquid, OR use 1 can 19 oz chickpeas and miss this step.
• Heat oil in large pot, fry onion until soft, add garlic red pepper, and continue to cook for 5 minutes
• Stir in remaining salt, black pepper, chili, oregano, turmeric, tomatoes, tomato paste and some reserved
• liquid. Add the drained chickpeas and stir well, simmer for 10 minutes. Serve hot with chopped coriander leaves.

Steps:

• Preheat oven to 400°F (200°C).
• Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
• In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Toss well to coat evenly.
• Spread chickpeas out on a parchment paper-lined baking sheet.
• Roast for 15-20 minutes.
• Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
• Cool for 5-10 minutes.
• Enjoy!

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Stir together the chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper, and salt in a mixing bowl. Spread the chickpea mixture in a single layer on the prepared baking sheet.
• Roast in the preheated oven until the chickpeas are dark brown in spots, crisp, and have shrunk quite a bit, 25 to 30 minutes, stirring halfway through the cooking time. Cool to room temperature before serving.

Steps:

• Saute all ingredients in a large frying pan over medium high heat for 5 minutes.
• Add a little water if necessary, to prevent sticking. Serve over rice or cous cous.