Spiced & Toasted Chickpeas

On Wednesday, 3/12/14, we will celebrate National Registered Dietitian/Dietetic Technician Day. On this day, we honor these nutrition professionals for their dedication and consumer outreach for healthier lifestyles. One of the national initiatives of VA Medical Centers is health promotion via 'Healthy Teaching Kitchens' demonstrations. Here is an amazing snack recipe we teach our Veterans to make at home.

Serves: 7 1/2 servings (1/2 cup per serving)

Ingredients: 

2 (15 oz) cans chickpeas, drained and rinsed

2 Tablespoons olive oil

Spice Mix Recipe: 

2 teaspoons cumin

1 teaspoon ground coriander

1/2 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon ground ginger

1/8 teaspoon cayenne pepper

Pinch ground cloves

Directions: 

1. Place chickpeas on a paper towel, and pat dry.

2. Rub skins of the chickpeas off with paper towel and discard skins. 

3. Place a large skillet over medium-heat for 1-2 minutes. Add olive oil and heat for 1 minute.

4. Add chickpeas. Saute for 5 minutes, or until crispy and golden brown. 

5. Meanwhile, in a small bowl, mix cumin, coriander, chili powder, paprika, cinnamon, allspice, ginger, cayenne pepper, and cloves. 

5. Remove chickpeas from skillet with a slotted spoon, and place onto a paper towel to remove excess oil. 

6. Place spices in a small skillet over low-medium heat to toast, about 30 seconds.

7. Mix chickpeas and toasted spices in a large mixing bowl & enjoy!