*I already have a recipe for Roasted Chickpeas on my blog, but I revamped the recipe and pictures here.
Chickpeas are a pretty versatile legume. You can add them to curries or dals as is, mash them up and get hummus, or you could roast them into crispy little snacks. I’ve become a little obsessed with the latter.
I used to make roasted chickpeas all the time when I first put this recipe on the blog but for some reason or another stopped a while ago. When I saw chickpeas on sale at the grocery store, I picked up a few cans on a whim. After I got home I decided they need to be roasted and when I added some delicious spices, I couldn’t stop eating them.
I added them to my salads as a crouton substitute, I put some in my soup for a crunchy texture, and of course, I ate them by the handfuls as a quick snack. Because it’s so simple, I decided to share my revamped version of roasted chickpeas. And actually include some pictures this time because apparently I didn’t in my last version.
What a jerk.
Smokey Roasted Chickpeas
*Roasted chickpeas tend to lose their crunch quickly, so try to use them within the first few days of making them. You could make a big batch, but be aware that the crunch factor will significantly decrease over time.
- 1 can chickpeas, drained and rinsed (read the ingredients because sometimes there will be preservatives in the canned versions.)
- 1-2 tbsp olive oil
- 2 tsp smoked paprika
- 2 tsp cumin
- 1 tsp garlic powder
- 1 tsp ginger
- 1/2 tsp oregano
- 1/2 tsp basil
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- If you have time after draining and rinsing your chickpeas, remove the skins. All you have to do is pinch the bean gently between two fingers and it should slip right out leaving the skin behind. You don’t have to do this step, but it yields crispier chickpeas and they roast faster.
- Preheat oven to 425
- Once you’re done removing the skins (or not) pat the chickpeas really well so they are mostly dry. Place the chickpeas in a large bowl and toss with enough olive oil to coat them well. Add the spices and toss again to make sure everything is covered.
- Line a large baking sheet with parchment paper or a Silpat and pour the chickpeas out in an even layer. Make sure they aren’t clumped together or they won’t roast well.
- Roast for about 15 minutes and then take the baking sheet out, shake it and rotate it. Then roast for another 15 minutes checking to make sure they don’t burn.
- Let the chickpeas cool a bit and eat right away or store in an airtight container for 1 to 2 days.