Tuesday, January 18, 2011

2 Kinds of Beans, 2 Seconds To Prepare, 2 Yummy Snacks!

roasted chickpeas
with salt and garlic powder
I like to roast chickpeas with some spices.  I find them satisfying and a good replacement for cocktail peanuts at a cocktail party.  In fact, these roasted chickpeas have been a replacement for any kind of tree-nuts for me.  Sprinkle them for some added bite and crunch to a salad or serve them as-is as a snack.

I never thought to try something similar with black beans.  The February 2011 Real Simple magazine features these roasted black beans (along with kale chips, see post!) in an article titled, "the 30 healthiest foods".

I am curious to see if my toddler likes these snacks or if he will even try them.  

Please note, that chickpeas are a legume, so those with a peanut allergy may also be allergic to chickpeas.

Roasted Chickpeas
Rinse drain and dry can of chickpeas. On a baking sheet, toss chickpeas with olive oil,salt,pepper,garlic powder and dash of cayenne pepper (you can add splash of balsamic vinegar or change up seasoning-try cinnamon and sugar!).  Make sure well-coated.  Roast at 400-450 degrees (I have compared several recipes and temperatures vary greatly) until crispy, about 30-40 minutes.

Roasted Black Beans
On a baking sheet, toss canned black beans with olive oil, ground cumin, and salt.  Roast at 450 degrees until crispy, about 10 minutes.  

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