A healthy, homemade, protein-packed snack. Crunchy, smokey, savory, these roasted smoked paprika cinnamon chickpeas will keep your hands away from the chips and into this gluten-free vegan snack!
I’d like to take a moment of silence please, for two of the greatest spices in the world.
January’s Theme: Start Smoking In The New Year – The New Year is heating up with smoke and spiciness. From boldly flavored smoked salts to actual smoking techniques, subtly smoked food is on-trend. The same can be said for spice as we savor heat from harissa, sriracha and smoked paprika. Show us the healthy dish you’re heating up with smoke and/or spiciness.
When I read this month’s theme, I knew I had to highlight the smokey spice I so adore. I’ve had these roasted chickpeas in the files for too long, but now here is their chance to shine! I am 100% serious when I say not one day goes by where I do not use both smoked paprika and cinnamon. I am just being real here. The amounts I use of both of these spices is obscene. They say that once you start using a spice a lot (just like sugar), you need to keep increasing the amount to get the same satisfaction. Well yea, that’s my problem now!
I mean, it’s not really a problem, I just go through bottles of the stuff and will put gallons on anything and everything. To me, everything will taste good no matter what, as long as these spices on coating it! Smoked paprika is just like no other. The smokey robust flavor is out of this world and smells like heaven! My mom always jokes that she knows it’s dinnertime when she starts smelling the smoked paprika wafting through the house!
And since I love chickpeas and love roasted crunchy chickpeas as a snack, why not coat these bad boys in smoked paprika and cinnamon? Sounded pretty good and tasted even better 😉 So now you can enjoy the smokey cinnamony crunchy roasted goodness anytime that hunger strikes! Just a simple healthy protein packed snack! Ditch the chips and grab the peas!
Roasted Smoked Paprika Cinnamon Chickpeas
Ingredients: (about 3 cups, 12 servings)
+ 1 Cup Dried Chickpeas
+ 1/8 Tsp Garlic Powder
+ 1/8 Tsp Onion Powder
+ 1/4 Tsp Cinnamon
+ 1/4 Tsp Smoked Paprika
+ Soak your chickpeas overnight in water. Then put them through one cycle of the rice cooker or cook them on the stove until soft. Allow to cool completely.
+ Turn your oven to 400°F.
+ Line a baking sheet with parchment paper. In a bowl, combine the chickpeas and spices, give it all a mix to coat. (You can de-skin your chickpeas, but I like keeping the skins on!)
+ Spread the chickpeas on the baking pan evenly and bake for about 40 minutes, stirring every 10 minutes. Make sure they don’t burn, so keep your eyes on them.
+ Turn the oven off and keep the pan inside, but the oven door ajar. Allow them to cool completely. Then store in an air tight jar.
So tell me:
+ Do you have a signature smell that let’s people know your cooking?
+ What’s your favorite snack right now?
*Recipe linking up for the week! Allergy Free Wednesdays, #RecipeFridays, #RecipeOfTheWeek, #StrangeButGood, Gluten-Free Wednesdays, Real Food Friday, Gluten-Free Fridays, Tasty Tuesdays, Savoring Saturdays, Healthy Vegan Fridays, Real Food Recipe Roundup, Tasty Tuesdays, Meatless Mondays, Lena’s Tasty Tuesdays!*
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