I have been wanted to make this roasted chickpeas for ages, but somehow never got the chance to make it until now…and yes, I do regret not have done this earlier. They are very addictive and yes, you can “dress” which ever you like, salty, spicy, tangy, sweet…now that I know how simple and easy these are, I will sure have them all the time.
Chickpeas are also called gabanzo beans, and they are packed with protein and fiber. So why not snack on these healthy little crunchy treats?
Since I want to make sure that all the chickpeas will be totally dry, I roasted them in low heat for a longer time. The end product is so light and crisp, therefore can be eaten warm or totally cold and stored in an airtight container for a while. Great for party and entertainment…
I used the chickpeas that I had cooked from dry ones and frozen, but you can definitely use the ones that come in cans.
Oh! I will be out…we will be visiting Montreal and Quebec…so pardon me if I do not get a chance to “visit” you this week, but will make sure to “see” you when I am back home.
Cooked chickpeas, from scratch or from cans
Whatever spice you like or even sugar and cinnamon
Preheat oven to 285F.
Drain and rinse the chickpeas, remove all the water as much as you can.
Place the chickpeas in a bowl, drizzle with olive oil.
Sprinkle the spices of your choices and add salt and pepper according to your like. In this particular batch I sprinkled with cumin, turmeric, chili, freshly ground pepper and a bit of sea salt.
Layer the chickpeas on a silicone mat or parchment paper.
Bake in a preheat oven for approximately 1 ½ to 2 hours until the chickpeas are dry. Make sure to check the ones in the middle of the tray as they take longer to roast as compared to the ones on the side.
Turn off the oven and keep the chickpeas in for about 30 minutes.
Remove from the oven. Serve warm or let them cool completely before storing in an airtight container.
If you enjoy this simple chickpea recipe, you might like this recipe that uses chickpeas…