Indian-Spiced Roasted Chickpeas
Toss the spices and chickpeas together and bake to create a super simple snack that's also high in fiber and nutrients.
Ingredients
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2 cups chickpeas, rinsed and drained
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1 tbs. lemon juice
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1 tbs. olive oil
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1 1/2 tsp. ground cumin
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1 tsp. brown sugar
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1/2 tsp. ground coriander
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1/2 tsp. salt
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1/4 tsp. ground cinnamon
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Black pepper and cayenne to taste
Directions
1.
Preheat oven to 425 F. Combine all the ingredients in a bowl; toss well. Spread on a foil-lined baking sheet and roast, tossing halfway through, for 20 to 25 minutes, or until the chickpeas are dark brown in spots. Let cool. (Can be kept in an airtight container in the fridge for up to 4 days.)
Nutrition information
Calories 183, Total Fat 5 g, Saturated Fat 1 g, Carbohydrate 29 g, Fiber 6 g, Protein 6 g.
Percent Daily Values are based on a 2,000 calorie diet
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