Those cans of chickpeas sitting in your cupboard have been hiding an amazing secret. Roasted in the oven, chickpeas transform into a crispy, salty, savory snack. So tiny. So easy to eat by the handful. So addictive. This is dangerous knowledge.
If you haven't yet been introduced to this snack, please allow me to do the honors. Here is our step-by-step recipe for roasting chickpeas in the oven.
Tips for roasted chickpea success: Oven-roasted chickpeas are about as simple as it gets -- toss with olive oil and salt, roast, eat -- but there are a few key things to keep in mind.
First, dry the chickpeas as much as possible. I like to gently roll them between two clean dishtowels. Don't skimp on the olive oil. You can use less, but your chickpeas will be less crispy. Lastly, wait to toss the chickpeas with any spices or seasonings until you pull them out of the oven, otherwise the spices have a tendency to burn and become bitter.
Play around with spices: This is where you can have fun with the recipe. I love using spicy chili powder or curry powder. You could also toss the roasted chickpeas with fresh herbs, like rosemary or lemon zest (or rosemary and lemon zest!). It's hard to go wrong here.
Eat them hot: Unlike deep-fried chickpeas, oven-roasted chickpeas don't stay as crispy once they cool, so I recommend eating them while they're still warm from the oven for optimal crunchiness. This said, once they cool, the roasted chickpeas become intensely nutty and addictively chewy. It's a different kind of snack, but one that's equally worthy of your love and affection.
Roasted Chickpeas
Makes about 2 cups
Ingredients:
2 15-ounce cans chickpeas
2 tablespoons olive oil
1/2 to 3/4 teaspoon salt
2 to 4 teaspoons spices or finely chopped fresh herbs, like chili powder, curry powder, garam masala, cumin, smoked paprika, rosemary, thyme or other favorite spices and herbs
Equipment:
Can opener
Strainer
Dishtowel or paper towels
Measuring spoons
Baking sheet
Heat the oven to 400 F; place oven rack in the middle of the oven.
Open the cans of chickpeas and pour them into a strainer in the sink. Rinse thoroughly under running water.
Pat the chickpeas dry with a clean dishtowel or paper towels. They should look matte and feel dry to the touch; if you have time, leave them to air-dry for a few minutes. Remove any chickpea skins that come off while drying, but otherwise don't worry about them.
Spread the chickpeas out in an even layer on the baking sheet. Drizzle with olive oil and sprinkle with salt. Stir with your hands or a spatula to make sure the chickpeas are evenly coated.
Roast the chickpeas in the oven for 20 to 30 minutes. Stir the chickpeas or shake the pan every 10 minutes. A few chickpeas may pop - that's normal. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle.
Sprinkle the spices over the chickpeas and stir to coat evenly. Serve while the chickpeas are still warm and crispy. They will gradually lose their crispiness as they cool, becoming addictively chewy.
This article is written by Emma Christensen from The Kitchn and was legally licensed via the Tribune Content Agency through the NewsCred publisher network. Please direct all licensing questions to legal@newscred.com.
