Picture the sizzle as tender chickpeas hit a hot oven, olive oil coating each little morsel to golden perfection. The crisp snap of a perfectly roasted chickpea pairs with fragrant spices that dance on the nose—an irresistible invitation for snacking that will leave you reaching for more.
Here’s a streamlined version of a roasted chickpeas recipe inspired by (Alton Brown)
Ingredients
- 2 cans (15-ounce) chickpeas (garbanzo beans), drained and rinsed
- 2 tablespoon olive oil
- Salt and pepper to taste
- Optional spices (such as cumin, curry powder, paprika, garlic powder, or your favorite blend)
Step-by-Step Instructions
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Dry the Chickpeas: Spread the drained chickpeas on a clean towel or paper towels and pat them dry. Removing excess moisture helps them crisp up nicely.
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Oil and Season: In a bowl, toss the chickpeas with olive oil, salt, pepper, and any spices you like. Mix until the chickpeas are evenly coated.
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Spread on a Baking Sheet: Arrange the seasoned chickpeas in a single layer on a rimmed baking sheet. Overcrowding can lead to steaming rather than roasting, so keep them spaced out.
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Roast: Place the baking sheet a cold oven and roast for 30 minutes at 400°F. Give the pan a shake or stir the chickpeas at least once halfway through to help them cook evenly.
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Roast: Turn the oven OFF, and continue roasting for about one hour. Keep an eye on them near the end—they can go from perfectly crisp to overdone quickly.
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Cool and Enjoy: Let the chickpeas cool a bit before serving. They’ll get crunchier as they cool down. Feel free to add a sprinkle of extra seasoning or a small drizzle of olive oil when they come out.
Serving Tips
Roasted chickpeas make a great snack on their own, or you can toss them onto salads, grain bowls, or even soups for extra texture and flavor. If you have leftovers, store them in an airtight container at room temperature for a few days. Enjoy!