Last weekend I made some Roasted Curry Chickpeas and Mr. Real Food sat down and ate them all. Guess they were pretty good! As usual, when I sit down to plan our meals each week, I ask him what he’d like to have. And he requested some really spicy roasted chickpeas, maybe with Tabasco. He puts Tabasco on almost everything so I knew he would love these! These crunchy little snacks are extremely addicting but full of protein so go ahead, grab a handful!
Spicy Tabasco Chickpeas
1 15-ounce can chickpeas
2 tablespoons olive oil
1 teaspoon Tabasco
1/4 teaspoon black pepper
1 tablespoon finely chopped cilantro
Drain, rinse, and pat dry chickpeas. Preheat oven to 400 degrees F. In a small bowl, combine olive oil, Tabasco, and pepper. Toss chickpeas with mixture and spread in a single layer on a baking sheet with sides (this makes it much easier to stir). Roast until browned and crispy, about 40 minute, stirring every 10 minutes. Be sure to watch them in the final few minutes to make sure they do not burn. Remove from oven and let cool for 5-10 minutes. Toss chickpeas with cilantro and salt and enjoy!
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