Cajun Roasted Chickpeas
Some days we just need to conquer the world.
Put on some eyeshadow even though you’re not going anywhere. It’ll make you feel like a fierce kinda lady.
Tackle that cleaning project that’s been staring you in the face for the last three months. It feels sooo good when its done.
Commit to having a good attitude. All day. No matter what happens. Really. You’re gonna get peed on. Just go with it.
Make everyone want to be your best friend. These chickpeas are the way to the heart.
Its ridiculous that it has taken me this long to blog about roasted chickpeas because they’re pretty much the greatest thing ever. Here’s the thing – they’re never around long enough for me to take a picture.
This time around I made a batch all for me. Yes an entire can of beans that I ate almost entirely by myself – THAT happened. But it allowed me to save a handful to photograph when I was done (no way I was gonna take pictures before eating).
You can use any kind of spice you like here, but I love the heat of a good cajun spice. As with cajun chicken wraps, I recommend finding a high quality cajun seasoning without salt. A salty seasoning will really overpower the beans and keep you from getting the good flavor you want. You may also want to start with a small amount of seasoning and increase it to suit your taste.
This makes for a powerfully healthy side dish or snack. Don’t skip the step of drying the chickpeas. They will splatter on your shirt and in your face and that whole good attitude thing is going to be hard to hold up.
Power up. Go forth. Conquer the world.
3 tablespoons olive oil
2 cups well-drained cooked or canned chickpeas (One 15 ounce can)
1 tablespoon minced garlic
Salt and freshly ground black pepper
1 tablespoon cajun seasoning or other spice blend
Preheat the oven to 400ºF. Dry the chickpeas thoroughly by placing them on a towel or paper towel and rolling them around.
In a large cast iron skillet or other oven-proof skillet, heat the oil over medium heat. When hot, add the chickpeas, garlic, salt and pepper. Shake the pan so everything is well coated in oil and laying in a single layer. Place the skillet in oven.
Roast, shaking the pan occasionally, until the chickpeas begin to brown, 15 to 20 minutes. Remove from the oven and cool slightly. Transfer to a bowl and stir in cajun seasoning. Serve hot or at room temperature.
Adapted from How to Cook Everything