quite a handful December 7, 2009


Now that December is in full swing, it's my turn to join the throngs of food bloggers that are focusing on all of the upcoming holidays this month. Until Christmas, I'm going to try and focus on food and drink recipes that would compliment the plethora of holiday parties/cocktail parties/celebration dinners that are gearing up to take place.

I am also very curious about snacks that aren't so, well, carb-laden. I dunno about you but I am beginning to feel like my bathrobe is a little tight. Between all of the yummy festivities around Thanksgiving, doing recipe development on some soups, and just a general lapse in my healthy habits…I'm feeling a little puffy.


In an effort to right that, I started thinking about roasted chickpeas. They've popped up in a few restaurants here as a sharable snack and I've seen them on a ton of websites and blogs (Kalyn has a great recipe, as well). This is a healthy-ish high fiber snack that you can easily whip together with things you have on hand – my batch came together in about an hour after rummaging the pantries. It's great because you can make some on-the-fly nibbles for last minute cocktail get-togethers that pop up. Feel free to use this recipe as a guide – you can adjust the salt/heat/spice on these to suit your liking. The key here is to get them as dry as possible before seasoning and roasting – it makes all the difference, believe me.

Roasted Chickpeas

  • 2 15 oz. cans garbanzo beans
  • 2 tbsp. olive oil
  • 1 tbsp. garam masala powder
  • 1 tbsp. chili powder
  • 1 tbsp. smoked paprika
  • 1 tbsp. chipotle powder
  • 1 tbsp. salt

– Preheat oven to 400F.

– Drain garbanzo beans in strainer and rinse thoroughly. Allow to sit and drain until dry. Pat the garbanzo beans dry to remove as much water as possible. 

– In a large mixing bowl, combine all spices, salt and oil. Carefully combine garbanzo beans in bowl and coat completely with spice mixture.

– Pour beans onto a rimmed baking sheet and bake in oven for 40-50 minutes. My batch took the full 50 minutes but I would check on your batch at 40 to make sure nothing is exploding/burning.

– Allow to cool and serve.


Patti Davis Dec 7, 2009 11:12 am

Do these keep well for a few days? They sound great!

andy matthews Dec 7, 2009 11:12 am

What’s the final texture of the chickpeas? Crunchy like corn nuts? Chewy?

tamih Dec 7, 2009 11:12 am

I recommend making them the day of serving. Because you can’t really control how much water is still left in them (they may SEEM crunchy when you take them out of the oven) so they may get soggy as they get older. Some people have reports of storing them in an airtight container and have kept them for up to 4 or 5 days…but a day has been the longest for me without some measure of soggy.
– t*

tamih Dec 7, 2009 11:12 am

Yes…very much like CornNuts. Not QUITE that crunchy because they’re baked not fried…but in the same ballpark.
– t*

andy matthews Dec 7, 2009 11:12 am

Great. My family loves them…never thought to eat them stand alone in quite this way.

Bellini Valli Dec 7, 2009 02:12 pm

This certainly is healthy and delicious!!!!!

Mindy Dec 7, 2009 03:12 pm

These look and sound delicious. What a unique snack idea that I never would have thought of. I’m new to the blog, great photos and posts!

Caitlin Dec 7, 2009 05:12 pm

I keep seeing these pop up, but because the fiance doesn’t like any sort of bean I haven’t given them a try. Might have to anyway – those sound wonderful! (and yes, appropriate – I’m feeling puffy as well)

Jackie Dec 7, 2009 09:12 pm

Great idea for an easy party snack. This is the type of recipe I can never quite put my finger on when I need something like it… very happy you posted it!

tamih Dec 8, 2009 07:12 am

Glad you found the blog! Thanks for stopping by and for the nice words :)
– t*

tamih Dec 8, 2009 07:12 am

They’re like a bean….but not. Tell him they are Corn Nuts :)
– t*

tamih Dec 8, 2009 07:12 am

Totally! Great emergency cocktail party nibbles that you can make for less than $3 for a decent sized bowl full.
Thanks for stopping by!

Lynne Jan 8, 2010 05:01 am

These look great! I’ve made a similar recipe without the garam masala-will have to try yours. I served mine with roasted pumpkin seeds using the same spice mixture-chipotle chili powder, cumin, oregano and garlic powder. They literally were gone in minutes.