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Spiced Chickpea “Nuts”

September/October 2009

Your rating: None Average: 3.7 (167 votes)

When roasted in a hot oven, chickpeas become super crunchy. They’re a great low-fat substitute for nuts when salty cravings hit.



READER'S COMMENT:
"I didn't have those two spices so I improvised and it still tasted great! Everyone loved it. Had to cook the chickpeas for 45 minutes though for them to get really crunchy. Great recipe!! "

Makes: 4 servings, 1/4 cup each

Active Time:

Total Time:

Ingredients

  • 1 15-ounce can chickpeas, rinsed
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt

Preparation

  1. Position rack in upper third of oven; preheat to 450°F.
  2. Blot chickpeas dry and toss in a bowl with oil, cumin, marjoram, allspice and salt. Spread on a rimmed baking sheet. Bake, stirring once or twice, until browned and crunchy, 25 to 30 minutes. Let cool on the baking sheet for 15 minutes.

Tips & Notes

  • Make Ahead Tip: Cover and store at room temperature for up to 2 days.

Nutrition

Per serving: 103 calories; 5 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 4 g protein; 5 g fiber; 303 mg sodium; 2 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1 starch, 1/2 lean mean, 1 fat


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Appetizer
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Mediterranean
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Beans/Legumes
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Roast
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Diabetes appropriate
Low carbohydrate
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