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Spicy Bacon Roasted Chickpeas bring the sizzle to soups, salads and snacktime. Habanero hot sauce offer quite a flavor kick, and a big batch of these chickpeas makes for an easy, on-the-go nibbling. (via feastandwest.com)
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Spicy Bacon Roasted Chickpeas

Susannah Brinkley Henry
Spicy Bacon Roasted Chickpeas are easily made with items you already have in your pantry!
Course Snack
Cuisine Mexican
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 262kcal
Author Susannah Brinkley Henry

Ingredients

  • 31 ounces canned chickpeas (2 15.5-ounce cans)
  • 2 tablespoons olive oil
  • 2 tablespoons El Yucateco® Red Chile Habanero hot sauce
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon sea salt
  • 3 pieces cooked bacon cut or broken into small pieces

Instructions

  • Preheat oven to 350°F (177°C). Cover a baking sheet with a piece of aluminum foil.
  • Drain and rinse chickpeas. Pat dry with a paper towel.
  • In a medium bowl, combine chickpeas, olive oil, hot sauce, chili powder, paprika and sea salt. Toss to coat all chickpeas. Pour into a single layer on the foil-covered baking sheet.
  • Bake for 20 minutes. Toss. Bake for 20 minutes. Toss. Bake for 10 minutes, then stir in bacon crumbles. Bake for 10 minutes. Chickpeas should be sizzling. Remove from oven and let cool completely before eating. Store in an airtight container.

Nutrition

Serving: 0.5cup | Calories: 262kcal | Carbohydrates: 30g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 1385mg | Potassium: 351mg | Fiber: 10g | Sugar: 0.2g | Vitamin A: 438IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 3mg
Find more recipes at feastandwest.com
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