Chickpeas have been turned into falafels and hummus for far too long! These pulses are nutritional overachievers – full of protein, fibre, folic acid, manganese and zinc. It’s time they shine on their own, instead of mushed into another bowl of hummus – some may call it bending the rules, I call it genius! Once roasted, the chickpeas become nutty, crunchy and addictive!
This dish showcases the natural goodness of chickpeas and is simplicity at its finest! One bite is delightfully crispy with a slightly tender inside. The next bite gives a loud satisfying CRUNCH! And then, fingers must be licked to get all the spicy goodness off. Repeat. You’re welcome!
There are a few things to keep in mind when making roasted chickpeas.
Firstly, most recipes recommend using salt and/or garlic salt. I opted to omit them as canned chickpeas are already soaked in brine (salt water) – so, extra salt isn’t really needed.
Next, the chickpeas must be as dry as possible before roasting. Drain the chickpeas from the liquid in the can, and then pat them dry with a paper towel to really make sure that any extra moisture is removed.
The secret is to dry roast the chickpeas. This way, they have a chance to get crispy. Season them with spices and olive oil last.
Speaking of seasoning, you can really use any spices your heart desires. I love using spicy chilli powder or curry powder, but if you are not really into the heat play around with herbs (fresh or dried) and lemon zest. Its really hard to go wrong – the possibilities are endless.
Ingredients
-
1 can chickpeas (drained)
-
1 tablespoon olive oil
-
½ teaspoon dried chilli flakes
-
½ teaspoon curry powder
-
½ teaspoon cumin
-
½ teaspoon ground coriander
-
½ teaspoon turmeric
-
½ teaspoon paprika
Method
-
Preheat the oven to 180 degrees.
-
Drain the chickpeas in a colander and let them dry completely. Pat dry with a paper towel.
-
Arrange the chickpeas on a baking tray in a single layer. Roast for 30-45 minutes. Shake the pan with an oven glove every ten minutes. They will be golden brown and crunchy on the inside when done, not moist.
-
In a medium bowl, put 1 tablespoon of the olive oil. In a separate medium bowl, combine all the spices.
-
Remove the chickpeas form the oven once done. Whilst still hot toss them in the olive oil, and then into the spice mixture.
Store in an airtight container for 4-5 days at room temperature, or freeze in an airtight container for 1 month.
That’s it friends! You now have crispy chickpeas! If you try this recipe, let us know – we would love to see what you come up with!
Shani
X
