Roasted Chickpeas

This is a healthy, tasty snack that is high in fiber and very low in fat. Vary the seasonings according to your taste.

Ingredients:
• 4 cups (656 g) cooked chickpeas
• ¼ teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon paprika

Preparation:
Preheat oven to 400°F (200°C, gas mark 6). In a mesh strainer, gently rinse beans. Drain on paper towels and gently roll them dry. Line a baking sheet with aluminum foil and spread chick-peas evenly across sheet. Bake chickpeas, checking at 10-minute intervals. When chickpeas are dried and crunchy, about 30 to 40 minutes, remove from oven and spray with an olive oil cooking spray. Place spices in a plastic bowl with a tight-fitting lid or resealable plastic bag. Add chickpeas and shake to coat. For best results, store in an airtight container in the refrigerator.

Yield: 12 servings

Each with: 33 g water; 92 calories (14% from fat, 21% from protein, 65% from carb); 5 g protein; 1 g total fat; 0 g saturated fat; 0 g monounsaturated fat; 1 g polyunsaturated fat; 15 g carb; 4 g fiber; 3 g sugar; 94 mg phosphorus; 29 mg calcium; 2 mg iron; 4 mg sodium; 170 mg potassium; 133 IU vitamin A; 0 mg vitamin E; 1 mg vitamin C; 0 mg cholesterol

This recipe was published in '500 HIGH-FIBER RECIPES by "DICK LOGUE" - p51 and p52'