I love eating chickpeas, whether that’s just plain and cold on top of a salad, or whirred into hummus, or in a soup or stir fry, or in chocolate chip cookies (this is better than it sounds, trust me!). But my new and absolute favorite way to eat them is roasted.
I had seen a few recipes for this years ago and had given it a try, but they didn’t turn out very well, which I now realize was because I didn’t actually roast them long enough. Instead of turning crispy, they were just soggy and mediocre.
A few weeks ago, I decided to give roasted chickpeas another go and this time the results were far above what I was expecting. Now I just can’t stop making them!
Curried + Roasted Chickpeas
1 – 15 oz. can garbanzo beans/chickpeas
1/2 T. olive oil
1 tsp. curry powder
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. salt
Drain and rinse the chickpeas; lay out to dry (they need to be pretty dry before roasting).
Combine chickpeas, oil, and spices until evenly coated. Spread onto a baking sheet in an even layer and bake at 400 degrees until browned and crisp, about thirty minutes (shake pan occasionally for even browning). Remove the pan from oven for ten minutes, lower temperature to 350 degrees, and return pan to the oven for an additional 15-20 minutes (roasting time will vary based on how dry the beans are to start with) until crispy. Store in an airtight container.
Notes:
Any combination of spices can be used, and the amounts listed here are a bit conservative. I tend to just pour in until it feels right.
I usually leave the pan in the oven after the final roasting (after turning off the oven), if the chickpeas need just a tad more crisp.
I really like to put these on top of a salad…it’s like a crouton! We’ve also sprinkled them on soups and just eaten them by the handful. Enjoy!
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What about you: do you eat chickpeas, and how do you like them?
I’d love to hear your thoughts!
