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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Roasted Spiced Chickpeas

Roasted Spiced Chickpeas.jpg

Spiced Roasted Chickpeas.jpg

Easy to make Spiced Roasted Chickpeas are a great alternative to croutons on soup,  delicious for salad toppers, or even a healthy snack travels. If you’re serving appetizers, a bowl of Spiced Roasted Chickpeas will be a hit at any party.

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These spice blends above are part of the P.S. Flavor- Spice Blends collection by Pam Smith. An amazing chef and friend with her own spice blend products. There are so many spiced blends in her collection that would work perfectly for this recipe. One of my favorite blends is called Chili-Lime Spice, I use that on grilled chicken, roasted asparagus, and so much more.

You could also mix your own combination of spices together like I’ve done for this recipe.

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Spiced Roasted Chickpeas

Roasted Spiced Chickpeas

Prep Time: 5 minutes
Equipment: strainer, paper towels, measuring spoons, 2 rimmed baking sheet pans
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients:
5-15 ounce cans of chickpeas, rinsed, drained, and dried really well
4 tablespoons of olive oil, divided
3 teaspoons Kosher salt, 1 teaspoon reserved for the spice mixture
1 teaspoon cracked black pepper
2 teaspoons of chili powder
2 teaspoons ground cumin

Directions:
Heat oven to 400 degrees F. Place rack in the middle of the oven.
Open the cans of chickpeas. Pour them into a strainer and rinse really well under running water. Next, pat the chickpeas super dry with paper towels. They should look matte and feel dry to the touch. If you’re able, let them air-dry for a few minutes. Remove any loose chickpea skins that come off while drying, but otherwise don’t worry about them.

Divide and spread the chickpeas evenly and in one layer between two rimmed baking sheets. Mix the chili powder, cumin, Kosher salt, and cracked black pepper in a large bowl. Drizzle olive oil (about 2 tablespoons per sheet pan) over the chickpeas. Divide and sprinkle 2 teaspoons of Kosher salt over the chickpeas.

Roast the chickpeas for 30 minutes, shaking the pans every 10 minutes. A few chickpeas may pop, that’s okay. The chickpeas are done when they are golden and slightly darkened, dry and crispy on the outside, yet, soft and chewy on the inside. Transfer the hot chickpeas to the spice mixture bowl and toss until all the chickpeas are well coated.

Note: You don’t want to add the spices to chickpeas before cooking. The spices may burn and turn bitter.

Serve while the chickpeas are still warm and crispy. Let them cool completely before storing them in an air-tight container.

Recipe notes:
1). You can use them as a snack,  salad toppers, or on top of soup in place of croutons.

2). P.S. Flavor Spice blends by Pam Smith has a variety of spice- blend choices that will enhance the flavor of any your recipes.

3). Experiment mixing different spices and herbs

 

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Mocha Chili Spiced Roasted Asparagus

 

Pam Smith’s daughter Nicole, and my daughter Melissa are longtime friends. Once I really got into blogging, it was important for me to acknowledge those people who inspire me.

Pam Smith is at the top of my list. She started out in the area of nutrition, had her own radio program, and now is affiliated with Epcot. She has developed her own line of spice blends and rubs that are AMAZING! My daughter and I have watched her narrate cooking demos, with well-known chefs at the EPCOT Food And Wine Festival. Now Pam has gone on to perform her own food demos with her daughter Nicole narrating them by her side. What a tremendous family achievement.

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I received an early Christmas package from the girls and was so excited to test a new recipe using this Mocha Chili Spice blend. I decided to test this spice blend on roasted asparagus. This is my Mocha Chili Spiced Roasted Asparagus.

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Mocha Chili Spiced Roasted Asparagus (4)

 

Prep Time: 10 minutes
Cook Time: 12 to 15 minutes (time may vary depending on the thickness of asparagus)
Total Time: 25 minutes
Yields: 2 servings
Equipment: 1 rimmed baking sheet pan

Ingredients:
1 pound of Asparagus
2 tablespoons of Mocha Chili Spice Blend
1 tablespoon Kosher salt
1/4 cup olive oil

Directions:
Preheat oven to 450-degrees F.
Start by rinsing the Asparagus spears under cold water. Next, dry all the spears off really well. Once they’re all dry, hold each one at both ends, bend the spear until it snaps. They will naturally snap where it starts to get tough. Discard the bottom portion.

Place asparagus spears onto a sheet pan. Next, add the Mocha Chili, Kosher salt, and olive oil. Using clean hands, toss the asparagus spears so they are coated really well. Then spread them out evenly into one layer. Roast for 12 to 15 minutes depending on the thickness. Add a final sprinkling of Kosher salt. WOW!, the Mocha Chili Spice Blend adds the perfect balance of heat with a touch of sweetness to the asparagus. Try my Mocha Chili Spiced Roasted Asparagus with your next meal. For more information visit…

           P.S. Flavor-Spice Blends by Pam Smith, RDN.
Pam Smith, with daughter and moderator Nicole Smith Talbott, hold monthly Facebook Live classes for P.S. Flavor Club. Available are 3-month seasonal kits, you can go to www.psflavorclub.com. or https://m.facebook.com/psflavor

 

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