Tangy barbeque flavour – a perfect snack or tasty topper
Prep Time: 1 hour
Makes: 1 cup
1 jar or can (approx. 560ml/19 oz.) chickpeas, drained and rinsed
2 tbsp olive oil
1 tbsp agave nectar OR brown sugar
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1 tsp chili powder
1 tsp paprika
pinch of cayenne (optional)
½ tsp salt
½ tsp black pepper
*if you want a more intense flavour, increase the first 5 spices listed above by 1/2 tsp.
In a small bowl, combine all spices and seasoning. Stir to combine and set aside.
In a large bowl, combine oil and agave or sugar. Stir to combine and set aside.
After the chickpeas have been rinsed, spread them evenly between two kitchen towels or paper towels and allow to dry (around 15 minutes). While the chickpeas are being rinsed and drying, remove any loose skins.
Preheat the oven to 400°F and prepare a baking sheet by lining with parchment paper or foil.
Spread the rinsed and dried chickpeas in an even layer and bake for 25-35 minutes.
Check for doneness by making sure the chickpeas are crunchy. Cook for intervals of 5-10 additional minutes until the chickpeas are crispy.
Transfer the hot chickpeas to the bowl with oil and agave and toss to coat. Add the spice and seasoning blend and toss to coat. Return the chickpeas back to the baking sheet and bake for an additional 5-10 minutes to help the agave or sugar caramelize.
Allow to cool for a few minutes. Serve with rice, salad greens, or enjoy as a snack.
These BBQ Roasted Chickpeas are best eaten soon after they are baked, however, they will keep in a sealed container in the refrigerator for a few days