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Tia’s Crispy Roasted Chickpeas
appetizer

Tia’s Crispy Roasted Chickpeas

Perfect for snacking and topping salads, you can make crispy (baked, not fried) chickpeas right at home. Seasoned in McCormick® Chili Powder and Crushed Red Pepper, they roast up tangy, savory and irresistible. Recipe credit: Tia Mowry.
  • 20m

    prep time

  • 1h

    Cook Time

  • 177

    Calories

  • 7

    Ingredients

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Ingredients

8

(1/4-cup)

Servings

Instructions

  • Preheat oven to 425°F. Remove skins from chickpeas and discard. In a deep bowl, combine chickpeas with oils and soy sauce. Toss until well coated. Spread chickpeas in single layer on a 13x9-inch rimmed baking sheet.

  • Bake, shaking the pan every 10 to 15 minutes, until the chickpeas are a deep golden brown, 50 to 60 minutes. Immediately transfer the hot chickpeas to a deep bowl. Season with chili powder, crushed red pepper and sea salt; toss until well coated.

  • Serve warm or let cool completely and store in a tightly covered container in a cool dry place for up to 1 week.

Nutrition information (per Serving)

Reviews

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