Oven Roasted Spicy Chickpeas

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I love chickpeas – drained, rinsed and tossed in a variety of salads, transformed into a luscious channa masala curry and so on. While plain chickpeas are easy to drain out of a can onto a salad, roasted chickpeas elevate themselves to another level!

Roasting canned chickpeas may sound like a major undertaking, but it really isn’t. The hardest part is probably breaking away from whatever you are doing every 15 min or so to toss the chickpeas around so they roast evenly.

Despite how ridiculously easy this recipe is, the most exciting part is myriad of ways to season the chickpeas. You can literally use whatever flavors, spices or seasoning mix you want. Just choose what your heart desires along with couple of tablespoons of oil for a 29oz can of chickpeas. You can always divide the chickpeas into smaller amounts and use different seasonings – you just need to keep them separate while baking. I used spicy seasoning mixes, and hence these are roasted spicy chickpeas. I baked two batches, one with gochujang (Korean chili paste seasoning) and prepared zhoug sauce (it’s a Mediterranean sauce with cilantro, chili and spices and tastes very similar to Indian cilantro chutney. I bought mine from Trader Joe’s). Both types of roasted chickpeas were pleasantly flavored with very distinct flavor profiles which helps add variety to my salads this week (but geez, with the recall of romaine lettuce and all salad mixes containing romaine, it’s going to be a bit challenging to whip up quick salads. Kale anyone?!)

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Roasted chickpeas won’t really have the same texture as store-bought ones in sealed packages. They tend to have a very crisp, hard texture. These home roasted chickpeas have a bite and are on the chewy side – in my opinion, perfect texture for a salad or snack.

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Oven Roasted Spicy Chickpeas

  • Servings: Each 29oz makes about 6-8 servings
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Ingredients:

Two 29oz cans chickpeas

Seasoning 1

2 tablespoons zhoug sauce (Trader Joe’s)
1/4 teaspoon cayenne powder
1/4 teaspoon turmeric powder
Salt to taste
1 tablespoon oil (less oil due to the oil in the zhoug sauce)

Seasoning 2

2 tablespoons gochujang paste
2 tablespoons olive oil
Salt to taste
1/2 teaspoon garlic powder

Preparation:
1. Preheat oven to 325F. Line two cookie sheets with parchment and set aside.
2. Drain and rinse chickpeas from the two cans and divide among two medium sized bowls.
3. Add seasoning mix 1 and 2 to the bowls (of course, separately). Toss to coat well.
4. Transfer the chickpeas to the baking trays and bake for 45 to 60 minutes, taking care to check on the chickpeas every 15 minutes.
5. Chickpeas will look and feel dry when done. Remove from oven and let them cool completely. Transfer to airtight containers and refrigerate. It will taste great at least for a week.

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Cajun Style Rice with Chicken Sausage

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I am one of those people who loves to use up leftovers fast. If I don’t plan to use them in the next day or two, I promptly freeze them up for the following week or so. Both options come in handy when I am looking for a quick meal idea.

And that’s exactly how this recipe was born! I had cooked brown rice in the refrigerator and also some leftover coconut milk. I also had a package of lean apple chicken sausage. I used to prepare more dishes with sausages but have cut down to using occasional chicken or turkey sausages. They are very handy to use in pasta or rice dishes and I usually have a package on hand.

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This recipe utilizes the basic trinity – bell peppers, onions and celery along with kidney beans. It was a snap to put together and tasted so delicious that I will certainly make it again for a planned meal as well.

Cajun Style Rice with Chicken Sausage

  • Servings: 4
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Ingredients
1 1/2 cups of cooked brown rice
1 can of kidney beans (or other bean of your choice)
1 pkg chicken sausage
1/2 cup chopped green peppers
1/2 cup chopped red peppers
1/2 cup chopped celery
1/4 cup chopped red onions
1 heaping tablespoon minced garlic
1 teaspoon of fresh thyme leaves
1/2 cup tomato sauce
3 tablespoons unsweetened coconut milk
1 tablespoon olive oil
Salt to taste
1/2 avocado, sliced thin

Preparation
1. Slice the sausages into bite size pieces.
2. Heat the oil in a skillet and sauté all the chopped vegetables, including garlic.
3. Add the sausages and sauté for few minutes.
4. Add tomato sauce and thyme and simmer for 3-5 minutes.
5. Mix in the beans and rice.
6. Season to taste with salt. Be careful as tomato sauce and the sausage already add good amount of salt.
7. When the rice and beans and heated through with rest of the ingredients, gently stir in the coconut mil.
8. Serve immediately wit sliced avocado.