Try these little beauties instead of chips or crackers. They are also kid approved!
Spiced Roasted Chickpeas
Makes 1 cup
One 15-ounce can chickpeas, drained and rinsed
1 tablespoon olive oil
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon ground hot paprika
1/2 teaspoon kosher salt
- Preheat oven to 425 degrees. Toss chickpeas with oil and spices until evenly coated. Spread on a rimmed baking sheet. Roast, shaking pan occasionally, until chickpeas are golden and crunchy, about 30 minutes. Let cool completely. Store in an airtight container up to 2 weeks.
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