I really like peanuts, but since my son is allergic, I haven’t eaten them in years. I like the crunch, the smoothness, the salty finish. They’re also incredible when they’re coated with a hot spice mixture that makes you want to grab an ice cold beer.
I’ve been looking for a replacement, and have turned to dried wasabi peas on occasion, but haven’t found a perfect alternative until just recently (although, dried wasabi peas are yummy). My friend Don turned me on to crispy, spicy chickpeas, and I think this will be my substitution. Best of all, it’s a really nutritious snack.
Making them is simple and allows for a lot of wiggle room, which is great when looking for a simple, healthful snack.
Crispy, spicy roasted chickpeas (garbanzo beans)
- 1 can (or more or less) chickpeas (your can may say garbanzo beans on it)
- 1 tsp (or more or less) olive oil or canola oil
- Optional spices: salt, pepper, chili powder, and/or cayenne pepper.
Heat your oven to 350ºF.
Drain the water off the chickpeas. In a bowl, mix the chickpeas, oil, and spices. Use as little or as much of the spices as you prefer. If you go too light, you can always add more later. Stir until the chickpeas are well coated with oil and spices.
On a cookie sheet, spread out the chickpeas in a single layer. Put the cookie sheet of chickpeas in the oven and bake the chickpeas until they are dried and look like walnuts (about 45 minutes).
Wait for the chickpeas to cool (it won’t take long), put them in a bowl, and serve with your favorite beverage. If you made the chickpeas as spicy as I like them, you’ll really want that drink.
Unfortunately, these do not store well. If there are leftovers, you’ll want to crisp them up in the oven for 10 minutes before serving them. They tend to get soggy in storage.