Cinnamon Chili Roasted Black-Eyed Peas (Spiced Chickpeas 2). Crispy and spicy Roasted Black-Eyed Peas are just the party food to serve for New Year's to bring good luck in the new year. They also make a wonderful light and healthy snack which we all need plenty of after the holidays. Always a crowd pleaser In a small bowl, toss the peas with the other ingredients until well coated.
Use the dryer version in wraps! You can use other other cooked beans here such as black eyed peas, brown chickpeas, or kidney beans and other veggies of choice. Lets make some kadai Chana masala! You can cook Cinnamon Chili Roasted Black-Eyed Peas (Spiced Chickpeas 2) using 8 ingredients and 5 steps. Here is how you cook that.
Ingredients of Cinnamon Chili Roasted Black-Eyed Peas (Spiced Chickpeas 2)
- Prepare 2 tbsp of butter.
- You need 1 tbsp of cinnamon.
- It's 1 tbsp of ground cumin.
- It's 1 tbsp of garlic powder.
- You need 1/4 tbsp of chili powder.
- You need 1/4 of to 1/2 teaspoon salt.
- Prepare 1/4 of to 1/2 teaspoon pepper.
- Prepare 1 of (15.8 ounce) can black-eyed peas, rinsed and drained.
Indian-Spiced Roasted Chickpeas. cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper, and salt in a mixing bowl. Spread the chickpea mixture in a single layer on the prepared baking sheet.. However in a convection oven the coating was perfectly adhered to all the chickpeas the Fieldday and Westfield organic peas all. A mix of black beans, black-eyed peas, and garbanzo beans, corn, onion, garlic, parsley, and basil tossed with a red wine and olive oil vinaigrette dressing makes a fabulous dip or side dish.
Cinnamon Chili Roasted Black-Eyed Peas (Spiced Chickpeas 2) instructions
- Preheat oven to 375°..
- Combine all ingredients in a medium bowl and mix well..
- Transfer mixture to a lightly greased 17 X 2 inch jelly roll pan..
- Bake 40 minutes or until crispy and dry, stirring every 10 minutes..
- Let cool for 20 minutes..
Kidney beans and navy beans can also be used. Drain and rinse, then transfer to a medium saucpean and cover with fresh water. In a large, heavy saucepan or dutch oven, cook bacon over medium heat until fat has rendered and bacon is just starting to crisp. You can also substitute other legumes like chickpeas or other dried peas. The opinions and text are all mine.