Spicy Roasted Chickpeas

February 8, 2012

Servings: 6

Serving Size: 1/3 cup
Calories: 141
Fat: 4 g
Carbs: 2 g
Fiber: 5 g
Protein: 6 g
Old Points: 2 pts
Points+: 3 pts

Here are your ingredients:

1 Tbsp. olive oil
1 1/2 tsp. chili powder
1 1/2 tsp. ground cumin
1/4 tsp. salt
1/8 tsp. cayenne pepper
2 (15.5 oz.) cans chickpeas, rinsed, drained and patted dry

Preheat oven to 400 degrees F. Arrange racks in top and bottom thirds of oven. Stir together oil, chili powder, cumin, salt and cayenne in a large bowl. Add chickpeas and toss to coat. Divide chickpeas between two large rimmed baking sheets. Bake, shaking pans occasionally and rotating pans from top to bottom shelves after 20 minutes, until chickpeas are browned and crisp, about 35 to 40 minutes. Serve warm or at room temperature.


Thanks Eat Yourself Skinny


Roasted Strawberry Bruschetta
Total Prep Time: 20 minutes
Servings: variable


2 cups sliced fresh strawberries
1/4 cup balsamic vinegar
1 loaf ciabatta bread
1-2 tablespoon extra virgin olive oil
1 cup soft goat cheese
1/2 cup chopped fresh basil
salt and white pepper

Preheat the oven to 350°F. Slice the strawberries into a bowl and gently mix with the balsamic vinegar. Spread strawberries out on a baking sheet and bake for five minutes. Remove and let cool. Cut the ciabatta into equal slices, coat with olive oil, and broil on each side until toasted and crisp. Spread goat cheese on hot bread, top equally with the roasted berries and juice. Head out to the herb garden and pick fresh basil; chop finely. Season with salt and pepper. Sprinkle with basil.

**Recipe courtesy of Reluctant Entertainer:  reluctantentertainer.com

2 cups brown sugar,
1/2 cup dark kayro syrup,
1/2 cup butter..bring to boil x2min then add

1/2 tsp vanilla
1/2 tsp baking soda and pour over bag of puffed corn then put in over at 250 x1 hour…stir every 15 min. 🙂