CHICKPEA "NUTS"

Chickpea

Provided by @MakeItYours

Number Of Ingredients 28

2 15-oz. cans chickpeas
2 tbsp. extra-virgin olive oil
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp. honey
1 tbsp. sesame oil
1 tbsp. sesame seeds
1 tbsp. sugar
1/2 tsp. garlic powder
1/2 tsp. five-spice powder
1 tsp. dark brown sugar
1/2 tsp. ground cumin
1/2 tsp. ground paprika
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. garam masala
1/2 tsp. ground cumin
1/2 tsp. ground ginger
1/4 tsp. cayenne (ground red) pepper
1/4 c. cayenne pepper hot sauce
2 tbsp. maple syrup
2 tsp. sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 c. finely grated Parmesan
1 tsp. garlic powder
1 tsp. finely chopped fresh rosemary
1 tsp. loosely packed lemon zest

Steps:

Original Recipe: Rinse and drain chickpeas; pat very dry with paper towels, discarding any loose skins.
On large rimmed baking sheet, toss with olive oil, salt and pepper. Roast at 425 degrees F for 30 minutes until crisp, shaking occasionally.
Remove from oven and transfer to bowl; toss with seasonings if desired. Chickpeas with continue to crisp as they cool.
Honey-Sesame: Follow Original Recipe instructions, then toss roasted chickpeas with remaining ingredients.
Return to oven for 5 minutes until caramelized and crisp.
BBQ: Follow Original Recipe instructions,
then toss roasted chickpeas in brown sugar, cumin, paprika, garlic powder, and chili powder.
Masala: Follow Original Recipe instructions, then toss roasted chickpeas in garam masala, cumin, ginger, and cayenne. Return to oven for 5 minutes until dry and crisp.
Spicy Buffalo: Follow Original Recipe instructions, then toss roasted chickpeas in cayenne pepper hot sauce. Return to oven for 5 minutes until dry and crisp.
Maple-Cinnamon: Follow Original Recipe instructions, then toss roasted chickpeas in maple syrup, sugar, cinnamon and nutmeg. Return to oven for 5 minutes until caramelized and crisp.
Parmesan-Herb: Follow Original Recipe instructions, then toss roasted chickpeas in Parmesan, garlic powder, rosemary and lemon zest.