Spicy Chick Pea Crunch

I love crunch.  I'm always looking for a snack that delivers that kind of texture.  I also like to have this type of offering on a party table such as spiced nuts or these Spicy Chick Peas.  It's an easy item to to have at the ready when guests just arrive as you serve up cocktails, as well as placing around the party setting or on a cheese platter.  It's the kind of appetizer that people can pick up a handful and pop in their mouths as they go.

 Abundant charcuterie platter with cheeses, dry cured meats, Marcona almonds, dried apricots and of course, Spicy Chick Peas.

Abundant charcuterie platter with cheeses, dry cured meats, Marcona almonds, dried apricots and of course, Spicy Chick Peas.

There are many versions of roasted chick peas but I like them a bit spicy.   I experimented with a blend of spices that creates enough heat to make you notice but not so fiery that you can't or won't want more.

Here's the combo I ultimately came up with and love.

 

INGREDIENTS

1 can of Chick Peas (29 oz), rinsed and drained
1 t course sea salt
1 t cumin
1/2 t chili powder
1 t tumeric
1/2 t cayenne pepper
2 T olive oil  

INSTRUCTIONS

Toss all above ingredients together and place on a roasting pan.  Roast at 400 degrees for 45 minutes until the chick peas have dried out.

Turn oven off and let sit for another 15 minutes, or take out and leave in the pan for 1/2 hour.  (This step is important because if you put them in a closed jar right away they will get soggy.  But they can still be saved by putting them back in a low oven temp to dry out. How do I know this?  I made the mistake and figured out a solve.)  

 Crispy, fiery nuggets of crunch heaven

Crispy, fiery nuggets of crunch heaven

These are great served warm but are just as yummy cool.  These pair perfecting with red wine or a gin or vodka cocktail.  I have even taken some to the office as a snack, minus the vodka cocktail (although, there are some days when I wish I had one!).  Enjoy the Crunch... And the Heat.