Roasted Chickpeas

Roasted_chickpeas_001

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.  Recipe from How to Cook Everything.

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), or to taste

Freshly squeezed lemon juice, to taste (optional)

1. Heat the oven to 400°F. Put the oil in a large ovenproof 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

10 Comments

  1. Alexis Oneca said...

    I like them so much better roasted as opposed to "straight out of the can"…I don’t think chickpeas would have such a bad rap if everyone tried them like this!

  2. 6Morningside said...

    I tried this before, and it didn’t work out so well, but your recipe is inspiring me to try it again. I’m doing it- thanks!

  3. jeangogolin said...

    I’m sorry to say this was awful — nothing crisp about them, and I followed directions exactly. Sogggy.

  4. Jolene Miller said...

    I’m afraid I was never able to get them crispy either. A shame really because I love chickpeas.

  5. Julie said...

    I was following a similar recipe in a vegan cookbook and referred to this one. Mine were not soggy at all, with the use of 1Tbsp oil, not the 3 in this recipe. Otherwise my ingredients were the same, but I used dry garlic powder. Great snack! PS…I found 25 minutes the perfect cooking time for my oven…they were pretty well browned.

  6. Jonathan said...

    I’ve followed many recipes with crispy results. Oven time depends on water content of each. Canned has a lot of water, therefore you’ll probably go longer than recipe states.
    I use dried that I’ve soaked overnight. Result is consistent, but after a little practice.

    • Karen said...

      Jonathan, did you cook (boil) these after soaking overnight, or did you just roast them like that?

  7. OMG said...

    I am a Southern Girl, and I just opened my can of Chickpeas, and it taste “almost” identical to Boiled Peanuts…. too me, I can eat them straight out of the can, but I want to try them roasted. Wow, something I will eat more often.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>