Crunchy Spiced Chickpeas
Full of protein and fiber, roasted chickpeas are a super healthy snack alternative. Great for kids’ lunchboxes, trail mixes, party snacks as well as a guilt-free TV “nosh.” Or try swapping with your croutons for a really different salad topper! Makes a great homemade holiday gift as well.
Yields: about 4 servings (about1 1 1/3 cups)
Yields: about 4 servings (about1 1 1/3 cups)
Ingredients
- 2 15 ounce cans chickpeas (garbanzos), drained, rinsed well with cold water
- 1 tablespoon olive oil or use an oil mister like the “Misto”
- Spice combo of your choice see below
- Parchment paper
Basic (makes about 2 1/4 teaspoons)
- 1 1/4 teaspoons dried cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Cayenne as desired
- 1/2 teaspoon coarse salt like kosher
Indian (makes 2 1/2 teaspoons)
- 2 teaspoon garam masala
- 1/2 teaspoon coarse salt like kosher
Moroccan (makes about 2 1/8 teaspoons)
- 1/4 teaspoon cinnamon
- 1 teaspoon dried cumin
- 1/4 teaspoon coriander
- 1/8 teaspoon dried ginger
- 1/8 teaspoon ground allspice
- 1/4 teaspoon chili powder such as chipotle or ancho
- 1/8 teaspoon Hungarian paprika
More Flavor Possibilities
- Honey and cinnamon
- Lime juice and curry powder
- Sesame oil and tamari
Instructions
- Place rinsed and drained chickpeas on a clean dish towel or paper towel and blot dry. (very important if you want that “crunch” factor!) Preheat the oven to 300 degrees F. (higher temperatures can cause burning) Place a sheet of parchment paper on a baking sheet.
- In a medium bowl, mix together oil and spice combo of your choice. Add chickpeas, tossing to coat thoroughly. Arrange on baking sheet.
- Roast for about 1 hour, (or until nicely browned) moving around with a spatula every 20 minutes. Check for doneness by tasting. If chickpeas are not crunchy all the way through, continue roasting, checking every few minutes for doneness. (Be careful not to roast too long, or chickpeas will be dry and may even have a bitter taste from the spices being over-roasted). Let cool.
Notes
Make Ahead and Storage Tips: Store chickpeas in a tightly covered container at room temperature for up to 1 month. (if they last that long!)
As ovens vary, it’s impossible to say exactly how long the roasting will take. So use your best judgment. If you prefer not to eat the papery skins that surround the chickpeas, simply rub them off while blotting dry with your towel. Personally, I think they add to the crunchiness! Keep in mind that the size of the chickpeas reduces considerably after roasting, so you may want to consider making extra!
Experiment with different spice combos as the possibilities are endless! Also, feel free to increase or decrease quantities of each spice according to your taste. Store leftover spices tightly covered in a small bottle or container at room temperature
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