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Indian-Spiced Roasted Chickpeas

Indian-Spiced Roasted Chickpeas
Makes: 1  servings


  • 2 cups  chickpeas, rinsed and drained
  • 1 tablespoon  lemon juice
  • 1 tablespoon  olive oil
  • 1 1/2 teaspoons  ground cumin
  • 1 teaspoon  brown sugar
  • 1/2 teaspoon  ground coriander
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  ground cinnamon
  • Black pepper to taste
  • Cayenne to taste


1. Preheat oven to 425 F. Combine all the ingredients in a bowl; toss well. Spread on a foil-lined baking sheet and roast, tossing halfway through, for 20 to 25 minutes, or until the chickpeas are dark brown in spots. Let cool. (Can be kept in an airtight container in the fridge for up to 4 days.)

From FitnessMagazine.com