I just tried roasted chickpeas and these little nuggets are delicious. I love the unexpected crunchiness of roasting this typically puréed ingredient. Also known as garbanzo beans, chickpeas are protein packed legumes with a mild, nutty flavor. Common throughout middle eastern and north African cuisines, chickpeas are easy to use, readily available and cheap. Lately, I’ve been using dried chickpeas, but canned varieties are essential in a pinch – just make sure you buy something without additives and sodium.
After roasting, I drizzled the chickpeas with a half teaspoon each of lemon, garlic powder, paprika and sea salt. I loved this combination, but use whatever spices you want – maybe rosemary and thyme? Curry and garam masala? Flavored salts would also work well here – just start with a pinch of whatever you chose. You can always add more.
If using dried chickpeas, reconstitute by soaking overnight in cold water. Cover chickpeas with several inches of water since the chickpeas will double in size.
If you don’t have a day, quick soak the chickpeas by covering with water in a large pot. Heat water and let boil for five minutes before letting the beans soak in the hot water for one hour.
Note that dried chickpeas will double in size!
2 cups chickpeas (one 15 ounce can)
1 tablespoon of olive oil
1 tablespoon coarse sea salt
1/2 tablespoon black pepper
1. Preheat the oven to 400°F.
2. Drain and rinse chickpeas under running water. Pat dry.
3. Toss chickpeas with olive oil and salt, then spread on a large cookie sheet lined with parchment paper.
4. Roast for 35 minutes or so – turning every ten minutes – until chickpeas are golden and crispy.
5. Remove from oven and immediately season to taste with spices of your choice.