After an extended weekend of nonstop meals, I’m sure we can all use some healthy recipes, expecially with the fast coming up.
Chickpeas, also known as garbanzo beans, are inexpensive and easy to find. They are full of fiber, and a good source of folic acid, iron, copper, magnesium and zinc. Chickpeas can be bought canned or dried and are extremely versatile. They are famously used to make hummus, but are also a great addition to salads, stews, soups and pastas. With a high protein content, and low glycemic count, chickpeas are great for low carb dieting. You can even purchase chickpea flour to use in cakes and cookies.
Roasted chickpeas are an especially fun and tasty treat. The beans get all toasted and crispy and take on whatever flavor you choose. The beans can be dry roasted or coated in oil (see methods below), either way, you’ll love this addictive snack. Just be careful, it’s easy to overindulge!
See below for my classic recipe, or, try these other flavor combos that I’ve found online!
• coriander, cumin, chili powder, sweet paprika, cinnamon, allspice, ginger
• cinnamon, cumin, chipotle powder, smokey sea salt, smoked paprika
• red wine vinegar, olive oil, dijon mustard, kosher salt
• tarragon, fennel, roasted garlic, honey, lemon juice
• brown sugar, rosemary, cayenne pepper
• lime juice, chili powder, pepper, cilantro
• apricot jam, wasabi paste, horseradish
• tamari, rosemary, lemon juice, agave
• soy sauce, sesame oil, chili powder
• tomato juice, curry powder
• garlic, pepper, rosemary
• smoked paprika, sea salt
• curry power, sea salt
• garam masala, sea salt
• sage, roasted garlic
• peanut flour, salt
• maple syrup, apple cider vinegar, nutmeg, ginger, cinnamon
• honey, apple cider vinegar, cinnamon, nutmeg, ginger
• agave, basil, white pepper, cinnamon
• cinnamon, brown sugar, sea salt
• maple syrup, ginger
• honey, cinnamon
• honey, sea salt
Other ideas: basil, oregano, parsley, cloves, herbs de provence, chinese 5 spice, roasted garlic
1 can chickpeas
Preheat the oven to 375. In a strainer, rinse the chickpeas well. Pour onto a cookie sheet lined with paper towels and blot gently until completely dried. Drizzle with olive oil and spices and mix to coat. Bake for 30-45 minutes, shaking them around every 10 minutes or so, until browned and crispy (they should make a rattling sound when you shake the baking sheet). Watch them carefully towards the end so they don’t burn. Leave to cool. Chickpeas will crisp-up more after cooling.
To dry-roast (roasting without oil), bake the chickpeas for 30-45 minutes, shaking them around every 10 minutes or so, until browned and crispy (they should make a rattling sound when you shake the baking sheet). In the meantime, toast the spices in a pan and add oil to the spices to infuse the oil with flavor. Remove chickpeas from the oven and toss immediately with the infused oil. The heat from the chickpeas bakes the flavors just right.
10 thoughts on “Roasted Chickpeas”
I featured your great recipe for Roasted Chickpeas on my Healthy Recipes Blog Carnival today! I hope you’ll stop by and check it out.
these sound great! do you keep them in the fridge? how long do they keep?
They are really best fresh, straight out of the oven.
what are the measurements for the spices?
I don’t use exact measurements for this recipe, it’s meant to be an easy no-measure recipe! Just sprinkle :)
yeah, actually i did just that, sprinkled a little of each spice and it came out great!
Can i ise frozen chickpeas?
I know it seems simple enough but, how do I make chickpeas like they sell in the fridge section of the Jewish stores (like Shloimy’s chickpeas). Do you boil them, add sugar and salt? or what?
Yes exactly. And lots of pepper. You need to boil for a long time.