Description
Crunchy, sweet, and spicy — Chipotle Roasted Chickpeas are all that, plus more. We’ll be snacking on these for Cinco de Mayo and with this recipe, it can be part of your festivities too.
Ingredients
Scale
- 2 ounce cans chickpeas or garbanzo beans (15.5 each)
- Cooking Spray
- 1 canned chipotle pepper
- 2 tablespoons adobo sauce (from can of chipotle peppers)
- Juice of one lime
- 1/4 cup packed brown sugar
- 1/8 teaspoon salt
Instructions
- Drain and rinse chickpeas and lay out on a kitchen towel or paper towel to dry. If chickpeas have any skins are loose, discard them.
- Preheat oven to 400 degrees F. Spray baking sheet with cooking spray. Place chickpeas on baking sheet in a single layer. Spray tops of chickpeas with cooking spray. Roast chickpeas for 15 minutes. Stir & move them around on the sheet and return to oven for another 15 minutes of baking, or until beginning to brown and crunchy. Remove from oven. Place in a bowl.
- In a blender, combine chipotle, adobo, lime juice, brown sugar, and salt. Blend until smooth. Pour over roasted chickpeas and gently combine chickpeas with the mixture so that they are evenly coated.
- Reduce oven heat to 350 degrees F. Line a baking sheet with parchment paper. Spread coated chickpeas onto baking sheet in a single layer. Return chickpeas to oven and bake for another 15 minutes, stirring halfway through.
- Remove from oven and allow to cool completely. Break up any chickpea clusters Store in airtight container.
- Category: Appetizers
- Method: Baking
- Cuisine: American
