Roasted Chickpeas?

Rachel Ray toasts chickpeas in a pan to make a crunchy high protein snack. 1/2 cup is about 100 calories, and I'm assuming I could toss in a variety of seasonings to make them taste wonderful. I was just wondering if anyone knew her recipe? Is it just putting them in a pan or what? I couldn't find it on foodnetwork.com...

That sounds awesome, I'm going to pick up a can and try it tonight.  I may toast them in the oven though, my range stinks.  I don't know how she does it but I'll let you know if the oven method works!

I'll probably dust wasabi powder on them, any excuse to eat wasabi is a good thing in my book.  (Much to my fiancee's horror.)

Roasted Chickpeas.  There were other recipes when I googled it.  They are called ceci (chay-chee) in Italian

Thanks for posting that link Clairelaine!

thank you claire!

i can't wait to try them...

Just remember they are fattening!

Servings Per Recipe: 4

Amount Per Serving

Calories: 161

• Total Fat: 7.7g
• Cholesterol: 0mg
• Sodium: 434mg
• Total Carbs: 19.3g
•     Dietary Fiber: 3.8g
• Protein: 4.2g

yeah, but that's with 2 T of olive oil.

the chickpeas i have at home are 1/2 c for 100 cals. if i roast them, with pam it's going to be right around there... adding seasonings won't add much cals either. i just needed to know the how of it.

I had a can of chickpeas open because I had them in my salad at lunch.  I dried off the rest of the can and seasoned with just a tablespoon of olive oil and kosher salt & freshly ground pepper.  I roasted them at 350 f for 40 minutes and now I'm waiting for them to cool

The different recipes I found had oven tempertures ranging from 350 to 400, so I went with the lower temp. 

I'll post again when they are cool enough to taste them. 

The jury is in and the verdict is - DELICIOUS

They are crunchy and very satisfying.  I under seasoned mine and I used no salt added canned chickpeas, but they have plenty of flavor. 

I'm making these for the next party I go to!

This is AWESOME!

I just looked at a can of chickpeas in my cupboard and thought, "what am I going to do with these?" seens how I made hummus last time and don't feel like making it now.

I am definitely going to try this and will post on how it works out as well.

These sound so good.  I love chickpeas anyway and often make my own hummus.  I'll have to make these this weekend.  Weekends when hubby is working are my time to cook and experiment with new things.  I love to cook so new recipes are always fun!

thanks for being our guinea pig, clairelaine! sounds like a good discovery for us all!

Roasted garbanzos are wonderful!  I toss them in 1 tbsp of peanut oil (doesn't take much) and season them with homemade chili powder made with 1 tsp cayenne pepper, 1 tbsp oregano, 1 tsp garlic salt (cut it out if you want, or substitute garlic powder, but I love it!), 2 tsp cumin, and 1 tbsp paprika.  You can mix up the amounts however you like ... mine is probably a little heavy on the cumin for most people.  Then roast them on a cookie sheet at 350 or 375 for about half an hour and stir them around halfway through.  They are so delicious!

Thank YOU hgielrehtaeh, for introducing the topic!

I'm in the process of making them but I have to go out so I have them sitting in the 2 Tbsp of Olive Oil, garlic salt and what I believe is chili powder, lol. It wasn't marked and up there a long time. I am pretty sure it's chili powder. Anyways, they are in the fridge and marinating. Maybe they will soak up a bit more flavor(not saying they need more flavor 'cause I haven't made them before so I don't know). I will cook them later on and tell you how they are.

There are in the oven and the timer is on!
Is everyone going to be munching on these by the end of the day?

oh wow, that definately looks good.  must try that.  not today though, but i'm writting it down on my to "make list" :-)

Rachel Ray's Toasted Garbanzos Appetizer
Ingredients:
2 15-oz. cans of garbanzo beans (chick peas), well drained
Your favorite seasoning, such as smoky paprika, Old Bay seasoning, Emeril's Essence, etc.

1. Warm a non-stick saute pan over medium heat until warm.
2. Add well-drained garbanzos and shake or stir until toasty and dry.
3. Add one of the above-mentioned seasonings to taste.
4. Continue shaking or stirring until you can smell the seasoning.
5. Remove from heat and spread on paper towel to cool.
6. Store in sealed container in refrigerator.

Makes a yummy appetizer. Keeps well in fridge for several days.

Enjoy!