Roasted chick peas seem to be the new holiday nut trend this year, so we tried them at our house. Super yummy and tasty with a satisfying crunch. And quick and easy to make, too.
You can season them any way you like. A bonus surprise for me is that the Honey Sesame version I'm sharing here tastes like struffoli, an Italian dessert of honey-coated fried dough balls often served at holidays, and something I haven't had in years.
What appetizers and snacks will you be serving at your holiday gatherings?
Mangia! Mangia!
Andrea
Roasted Chick Peas
2 15 ounce cans of chick peas, drained and dried with paper towels
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground pepper
Preheat oven to 425 degrees.
On a large rimmed baking sheet, toss chick peas with olive oil, salt and pepper.
Roast in oven for 30 minutes or until browned and crisp, shaking pan occasionally to turn the chick peas.
Remove from oven and let cool, or transfer to bowl to toss with additional seasonings.
Honey Sesame Roasted Chick Peas
2 tablespoons honey1 tablespoon sesame seeds
1 tablespoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon Chinese five-spice powder
Add all of the above ingredients to bowl of roasted chick peas fresh from the oven. Gently toss or stir to coat all of the chick peas.
Return to oven for about 5 minutes to caramelize and crisp. Serve warm or let cool. After 1 day the chick peas will become chewy -- but they remain delicious!
Chili Roasted Chick Peas
1/2 teaspoon garlic powder
3/4 teaspoon chili powder (or more, depending on your preferences)
1/2 teaspoon cumin powder (or more, depending on your preferences)
Salt and pepper to taste
Add all of the above ingredients to bowl of roasted chick peas fresh from the oven. Gently toss or stir to coat all of the chick peas.
Serve and enjoy! This version of chick peas stays crisp a bit longer than the Honey Sesame ones.
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