Toasty Roasted Chickpeas, Cajun Style

By • June 10, 2013 • 14 Comments



Author Notes: This is a healthy, protein-packed snack that can be served at any gathering, informal and formal alike. The flavor combinations are endless, but here I present a Cajun-style mix. Feel free to add your own flavor!anotherfoodieblogger

Food52 Review: This recipe is a nut-free, yet nutty-flavored snack for those who are allergic to nuts. It's loaded with protein and fiber, and it's relatively low fat. Double the recipe like I did. Take them with you to work or even the movies -- or serve them to guests at home. Regine

Makes 1 1/2 cups

  • One 15-ounce can chickpeas (also called garbanzo beans), rinsed and drained
  • 1 tablespoon olive oil
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon sweet Hungarian paprika
  • 1/4 teaspoon regular paprika
  • 1/8 teaspoon cumin
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • 1 pinch onion powder
  • 1 tablespoon freshly squeezed lime juice
  • Ground black pepper, to taste
  1. Preheat oven to 425° F.
  2. In a medium bowl, mix together all the ingredients except the chickpeas. The mixture will be thick and paste-like. If it seems too thick, drizzle in a little more olive oil.
  3. Add the chickpeas to the bowl and toss to coat. Spread them in a single layer across a baking sheet lined with foil or parchment paper, then put it in the oven.
  4. Cook chickpeas for 20 minutes, then mix them around on the baking sheet. Cook for another 10 to 15 minutes, checking every five minutes to make sure they don't burn.
  5. When chickpeas are golden brown, remove from oven and let cool. Store leftovers in a zip-top bag, if you can refrain from eating them all in one sitting.
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Comments (14) Questions (0)

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Dscn3274

3 months ago inpatskitchen

Congrats on the CP aft! Love this!

Anotherfoodieblogger_about_me_image

3 months ago anotherfoodieblogger

Thank you ipk, and congrats on being a finalist! Win-win. :)

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4 months ago Regine

Carol, i had no problems at all. But based on your use of verb "cook," i am wondering if u used dry instead of canned chickpeas. Very tasty. Great snack for school and work too.

Anotherfoodieblogger_about_me_image

4 months ago anotherfoodieblogger

Regine, I think you may be right! I didn't think of that since my recipe says "can." Thank you for your comment!

Stringio

4 months ago Carol Weideman

did anyone have a tough time getting these little jessies cooked completely?

Anotherfoodieblogger_about_me_image

4 months ago anotherfoodieblogger

Hi Carol, I had no issue with getting them to cook completely, at least with the brand available in my area. Perhaps lower the oven (so they don't burn) and cook longer?

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4 months ago Regine

Hmmm. I don't think the link to test recipe works.

Anotherfoodieblogger_about_me_image

4 months ago anotherfoodieblogger

Regine, Food52 states they are aware of the issue and are working to get it fixed by the end of the day. :)

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4 months ago Regine

Thanks for letting me know. I thought it was just me.

Anotherfoodieblogger_about_me_image

4 months ago anotherfoodieblogger

You are welcome! I hope you are able to test this. Thank you Regine.

Anotherfoodieblogger_about_me_image

about 1 year ago anotherfoodieblogger

Hi Folks! I am so excited to have made it to the testing phase. So sorry for the delay in responding, as I have been at a family reunion in a remote part of Texas and pretty much had no internet service the entire time down there. Yes, by "regular paprika" I meant off the shelf paprika, not smoked or sweet or any of that, as Kitchen Butterfly so kindly responded for me.

Dscn3274

about 1 year ago inpatskitchen

These look so yummy! But can you tell me exactly what "regular" paprika is?

Ozoz_profile

about 1 year ago Kitchen Butterfly

I'm guessing here but it could mean just plain ole paprika - not smoked, not dulce (Sweet) or piquante (hot).

Dscn3274

about 1 year ago inpatskitchen

Thanks KB! I guess I thought paprika came only hot, sweet or smoked.