Crispy Roasted Chickpeas - 18.8g Carbs, 5.6g Fiber, 2.5g Sugar
From: www.diabeticconnect.com by bett​ymac​hete
Terribly easy to make, inexpensive, versatile, goes great as a salad or
soup topper, or just in a bowl at a party. These are really addictive
and from what my husband says goes great with beer. Just remember they
aren't nuts, they are beans and act like beans in the digestive system ehm!..xcuse me! I double this recipe. Fiber, protein, crunchy yummy
stuff
30 oz canned chickpeas (garbanzo beans), rinsed and drained
1 Tbsp Extra virgin olive oil or cooking spray
Salt and pepper
Any spice combination, I used, smoked paprika, chipotle chili powder,
roasted cinnamon
Preheat oven to 400 degrees. Lightly coat a jelly roll sheet with Pam
or drizzle with oil.
Spread 2 cups of canned (rinsed & drained) garbanzo beans onto the
baking sheet & sprinkle with salt and pepper & toss to coat.
15 min sprinkle with your seasoning mixture. Shake pan to coat beans
again.
Roast on bottom rack of oven shaking pan about every 15 minutes until
browned and crunchy. Takes about 45-50 minutes. Cool before serving to
get the crunchiness.
Experiment with different spices to create your own flavor combination.
Mexican flavored: Chili powder, garlic powder, hot chile-limon powder
Middle Eastern flavored: Cumin, garam masala, ginger powder, garlic powder
Southwest: Barbecue spices
Holiday: Cinnamon, ginger, allspice, cloves
Canned chickpeas often go on sale at your local grocery store. Stock
up to keep them on hand for great little gifts as well as healthful
snacking.
Do not burn!
Store in an airtight container.
Weight Watchers points value for 1/2 c. = 2
Servings: 8
Nutrition per Serving:
135 Calories, 0.2g Saturated Fat, 6.3g Protein, 38.4mg Calcium,
18.8g Total Carbs, 5.6g Dietary Fiber, 2.5g Sugar
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