It’s been a while since I posted a good bar snack or appetizer, and since I had some chickpeas left over after my Chamomile Pear Sour made with aquafaba, I thought it was high time for one. Roasted chickpeas are a genuinely magical snack. They’re warm and crunchy and filling and actually good for you. And they’re really easy to make. I kept hearing about how awesome they were but I assumed for some reason that you needed to start with dried chickpeas, which I never have on hand. I was quite pleased to find out that you can go from typical canned chickpeas to crunchy goodness in about an hour. Now my pantry is rarely without a can.
The first step to making this recipe is to drain, rinse, and dry your chickpeas. Be sure to save the liquid from the can if you want to experiment with some aquafaba cocktails! After rinsing the chickpeas in a colander, roll them around in a dish towel or some paper towels to dry them well. The drier they are, the better they’ll roast. You may find that they start shedding skins as you dry them – that’s fine. Just pull the skins off and discard them.
Next, spread your dry chickpeas out on a pan and drizzle them with olive oil, tossing them to make sure they’re all well-coated. Sprinkle on some salt and toss them again. Then put them in an oven preheated to 400 degrees and bake them for about 30 minutes, stirring and tossing them every 10 minutes so they roast evenly. When they’re done, they should be brown and crispy outside but still a little soft inside.
Once your chickpeas are ready, it’s time to season them. I used smoked paprika and cumin on these, but there are tons of other great options: rosemary, curry powder, garlic, lemon… you can even go sweet and use cinnamon and sugar. The Kitchn, where I got this recipe, has lots of great suggestions. Sprinkle on your seasonings, give them one more stir, and serve them immediately – they’re best when they’re hot!
Roasted Chickpeas
2 15-oz. cans chickpeas
2 tbsp. olive oil
Salt and other seasonings (I used smoked paprika and cumin)
Preheat your oven to 400 degrees. Drain chickpeas (reserving water for cocktails, if desired) and rinse them well. Dry them thoroughly on a towel. Some of them may lose their skins; just pick them out if so. Spread them on a large baking sheet and drizzle with the olive oil. Toss well to coat the chickpeas. Sprinkle with some salt. Bake for about 30 minutes (I did 35), stirring and tossing the chickpeas every 10 minutes, until they have shrunken slightly and have become crispy on the outside. Add whatever seasonings you want to use and more salt. Serve them while they’re still warm.
Recipe adapted from The Kitchn.