Roasted Chickpeas & Roasted Pinto Beans

Roast your ownchickpeas andbeansfor acrunchy fixwithoutcompromisingthe qualityornutrition values.  Be in charge of the salt you use and the spices, and you know that there are no preservatives of anykind.

When you roast your own beans, they will not last too long. The minute they are out of the oven, crunchy and spicy, your family will snack on them until they're gone.

I always use a good quality extra virgin olive oil, to get the best flavor possible. 

An easy recipe that anyone can do!

Check it out:

 

Ingredients:

2 cups of chickpeas, soaked overnight and cooked or a can.

2 tablespoons extra virgin olive oil

1/2 teaspoon smoked paprika

1/4 teaspoon cumin

1/4 teaspoon kosher salt

2 cups pinto beans, soaked overnight and cooked or a can.

2 tablespoon extra virgin olive oil

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

1/4 teaspoon kosher salt

 

Directions:

Heat oven to 400°F

Take a bowl and mix the chickpeas with all the spices, mix well with your hands until fully coated.

Take another bowl and mix the pinto beans with all the spices, until fully coated.

Take a baking sheet, and cover with a parchment paper. Lay the chickpeas on one single layer.

Do the same with the pinto beans.

Bake in the oven for about 30 minutes.

Let it cool and serve.

Estee RavivSnacks, Appetizers