Coffee Chili Roasted Chickpeas

Week three in our new mountain town! Happy Monday to all.

A couple tid bits of excitement to share!

If you haven’t been following me on insta, my hubs and I moved to the Adirondacks! We’ll be living on 21 acres and we’re building a cute, little home where we’ll be doing our best to be waste free, vegan homesteaders!

I’m super stoked about this new adventure and everyday we get closer to living on our land.

We have a floor down as of a few days ago!

We’re living in the same small town my parents live in and we thought it would be fun to have Meatless Mondays together!

We’re introducing them to a cleaner, healthier way of eating. All four of us are excited and if I can get my meat loving dad to say he likes my food, I’m doing something right!

Tonight we’re haveing loaded sweet potatoes and one of the toppings is a simple crispy, crunchy roasted chickpea.

Ingredients

1 Cup dry chickpeas
2 Tbls coffee chili rub (*See below)
1 tsp salt, or to taste
2 Tbls Olive oil

Directions

Soak dried chickpeas in a bowl of water over night.

Preheat oven to 400’.

Drain, rinse and place in small pot. Over with water and cook on medium heat for 45 minutes.

Drain and pour onto a baking sheet. Drizzle olive oil over the chickpeas and mix with your hand so they’re fully coated.

Sprinkle on seasoning and salt and mix again until all the chickpeas are covered.

*I have a coffee chili rub from Jansal Valley, but you can simply use chili powder instead. I’d recommend using about 1/2 a tablespoon first. Then add if necessary.

Evenly spread the beans all over the baking sheet and place in the oven. Time may vary, but start with 35 to 40 minutes.

You should have crunchy chickpeas on the inside. That’s when you know they’re done.

Let them cool and store in an air tight container. Eat as a snack or check out my insta to see what I do with them later tonight!