I was so disappointed, I couldn’t even look at them.
That’s what I felt after many, many failed attempts to make a yummy and crunchy snack of roasted chickpeas.
At first, it sounds so easy!
What could be easier than putting rinsed chickpeas in the oven and then taking them out a set time later.
Mmmm, not so much apparently.
I think I’ve tried 3 different times to make them.
Once without a recipe.
Second time, I did use a recipe.
I think it was from The Chew.
It was a good thing I read the comments because they we’re all like, “dry the chickpeas! The secret is drying them!” etc, etc.
So naturally, I dried them very well buuuut they still came out all meal-y.
I’m going for crunchy and I get dry and tasteless.
So, my friend leant me this cookbook called “Spilling the Beans: Cooking and Baking with Beans and Grains Everyday”.
(Super cute title, right?).
Determined to make roasted chickpeas that were both yummy and not mushy, I decided to give their version the good ol’ college try.
I adapted it the recipe the bit but what I think is THE KEY (besides drying the chickpeas) is the oil.
I’ve never used oil to make them before and it really helps to give them the crunch.
Obviously it ups the calories when you add oil but I think you’ll find a 1/2 cup of these roasted chickpeas are very satisfying.
- 1 - 19 oz can chickpeas
- 1/4 cup canola oil
- 1 tsp cumin
- 1 tsp coriander
- 1/4 cup peanuts (could use walnuts or almonds too)
- Salt and fresh pepper to taste
- Pre-heat oven to 400 degrees F
- Rinse and dry chickpeas well - this is key! After rinsing them, I put them on a pan with paper towel for a few minutes to absorb the excess moisture.
- Toss the chickpeas in the oil and spices.
- Roast in the oven for 20 minutes, stirring halfway through.
- Add peanuts and toss again.
- Roast for another 10 minutes.
- Remove from oven and serve immediately.
- Total time does not include drying time of chickpeas - very important!
- This recipe makes about 4 cups total; serving is 1/2 cup per person