Crispy Roasted Chile Lime Chickpeas

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

Suggested Use:
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.

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1 ½ cups dry chickpeas or 3 cups cooked and well rinsed from can
3 Tbsp olive oil
2 Tbsp chili powder (I used part ancho chile powder)
1 Tbsp fresh lime juice
1 Tbsp lime zest
½ tsp sea salt


Preheat oven to 400 F.

Cook dry beans according to package directions or thoroughly rinse canned beans.

Once cooled and drained, place chickpeas in a large bowl. Add olive oil, chili powder, lime juice, lime zest and sea salt over chickpeas and then toss contents to thoroughly coat chickpeas with mixture.

Invert chickpeas onto a parchment lined baking sheet.

Spread chickpeas out on baking sheet. Cook in the oven for about 35 minutes – shaking the tray every 10 minutes or so – until chickpeas are crispy (they will actually crisp up and have a different texture than the meatier ones you might be accustomed to). If you prefer the meaty texture to the airier crispy texture, simply cook them for less time – maybe 20 minutes or so. Remove chickpeas from oven and allow them to cool for a few minutes.

Once cooled, place roasted chickpeas in a bowl or serving dish of choice and enjoy ~