Dinner with Bittman: Roasted Chickpeas

Recipe from How to Cook Everything.

Roasted Chickpeas

Makes: 4 servings

Time: Less than 30 minutes with cooked chickpeas

When you cook chickpeas long enough, whether on the stovetop or in the oven, their exterior becomes crisp. These are equally good as a side dish or finger food.

3 tablespoons olive or neutral oil, like grapeseed or corn

2 cups well-drained cooked or canned chickpeas

1 tablespoon minced garlic

Salt and freshly ground black pepper

1 tablespoon curry powder or other spice blend (optional)

Freshly squeezed lemon juice, to taste (optional)

1. Heat the oven to 400°F. Put the oil in a large oven- proof skillet or a roasting pan large enough to hold the chickpeas in one layer and turn the heat to medium. When hot, add the chickpeas, garlic, and some salt and pepper. Shake the pan so that all the chickpeas are well coated with oil and are sitting in one layer. Put the skillet or pan in the oven.

2. Roast, shaking the pan occasionally, until the chickpeas begin to brown, 15 or 20 minutes. Remove from the oven and cool slightly. If you like, sprinkle with the spice blend or more salt and pepper or simply with a little more oil and some freshly squeezed lemon juice. Serve hot or at room temperature.


Posted in Middle Eastern, Recipes


  1. DebBissen said...

    we just tried this recipe last night… loved it!

  2. Jim Hunger said...

    I’ve been making these lately myself, here is my method and recipe too -http://ramblefood.com/unprocessed-snacks.htm

  3. ouvert said...

    Has anyone else tried this? When I’ve tried this with canned chick peas, it’s seemed to me they get overcooked and a little chalky. That generally seems to happen whenever I cook the canned peas more than a few minutes – whatever the method. Any tips or tricks? For what it’s worth, I use GOYA, which in my experience have the best/most reliable taste if you cook them short time or put them into a salad of some kind.

  4. Jim Hunger said...

    I’ve tried a couple new recipes as well and am finding these to be very versatile… More to comehttp://ramblefood.com/2-more-flavors-for-roasted-chickpeas-yum.htm

  5. David Savona said...

    Tried it last night. Very tasty.

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