Nutritional Wisdom with Carly Pollack

Spicy Roasted Chickpeas

1 can garbanzo beans, drained and rinsed
1 1/2 tbsp coconut oil
sea salt, to taste
black pepper, to taste
chili pepper, to taste

Preheat oven to 400 degrees. Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towel on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels. Drizzle the melted coconut oil over the beans and use your hands or a spatula to toss around and coat. Season with spices. Roast for 30 to 40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.

1 Batch