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)
Notes
- total prep time: 10-15 minutes (plus optional drying time)
- total cook time: 90 minutes (30 minutes active roasting + 60 minutes in cooling oven)
- Makes about 2 cups (4-6 servings)
- Store in an airtight container at room temperature for up to 3 days
Equipment
- Rimmed baking sheet
- Clean kitchen towels or paper towels
- Mixing bowl
- Measuring spoons
- Spatula or wooden spoon
- Airtight container for storage
Ingredients
- 2 cans (15-ounce) chickpeas (garbanzo beans), drained and rinsed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Optional spice blends (choose one):
- Savory: 1 teaspoon cumin + 1/2 teaspoon smoked paprika + 1/4 teaspoon garlic powder
- Spicy: 1 teaspoon chili powder + 1/4 teaspoon cayenne + 1/2 teaspoon cumin
- Italian: 1 teaspoon dried Italian herbs + 1/4 teaspoon garlic powder
- Curry: 1 tablespoon curry powder + 1/4 teaspoon ground ginger
Step-by-Step Instructions
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Dry the Chickpeas: Drain and rinse the chickpeas thoroughly. Spread them on a clean kitchen towel or several layers of paper towels and pat them dry. For extra crispiness, leave them to air-dry for 30 minutes or up to several hours. Removing excess moisture is crucial for achieving that perfect crunch.
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Preheat: Set your oven to 400°F (205°C) and let it preheat while you prepare the chickpeas.
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Season: In a bowl, toss the dried chickpeas with olive oil, salt, pepper, and your choice of spices. Mix until the chickpeas are evenly coated.
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Arrange on Baking Sheet: Spread the seasoned chickpeas in a single layer on a rimmed baking sheet. Avoid overcrowding to ensure even roasting.
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Roast: Place the baking sheet in the preheated oven and roast for 30 minutes. Shake the pan or stir the chickpeas at least once halfway through to help them cook evenly.
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Extended Crisping: After 30 minutes, turn the oven OFF but leave the chickpeas inside with the door closed. Allow them to continue crisping in the residual heat for about 60 minutes. This gentle finish is the secret to perfectly crispy chickpeas without burning them.
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Cool and Season: Remove from the oven and let cool completely on the baking sheet. At this point, you can add additional seasonings if desired while they're still slightly warm.
Tips & Variations
- For maximum crispness, remove as many loose skins as possible during the drying process
- Don't worry if a few chickpeas pop during roasting - that's normal
- If your chickpeas aren't crispy enough after cooling, you can return them to a 300°F (150°C) oven for an additional 10-15 minutes
- Try sweet versions by using cinnamon and a touch of sugar or maple syrup instead of savory spices
- Add a sprinkle of nutritional yeast after roasting for a cheesy flavor
- Mix with nuts, dried fruits, and dark chocolate pieces for a trail mix
- Use leftovers to add crunch to salads or as a soup topping
- For even more flavor, marinate the chickpeas in your spice mixture for 30 minutes before roasting
Roasted chickpeas make a protein-packed snack that satisfies cravings without the guilt. Enjoy them any time you need a crunchy, wholesome treat!