Spicy Roasted Chickpeas
Well Hello There
Fellow Food Lovers!
Today's recipe is all about chickpeas (known as Garbanzo beans). Roasted chickpeas to be precise. Widely known for its use as the main ingredient in hummus and a meat/protein replacement for plant-based eaters, chickpeas are a great addition to many meals. It can also stand alone as a yummy snack...especially when they're roasted. A nice crunchy snack that warmly welcomes all sorts of herbs and spices. Today's feature has Harissa spice blend, Himalayan sea salt & cracked black pepper. Spicy. Crunchy. Delightful.
Have you ever had them before? They can be eaten alone, used as a salad topping or provide a nice crunch to a soup. Your choice. I'd love to know the ways you've used and eaten them, along with the spices connected to your meal. I'll provide a few variations below the original recipe. The key to their crunch is to dry them off as much as possible before placing in the oven!
*You can substitute canned chickpeas for dried ones, but they must be cleaned and soaked prior to use.*
(Makes about 2 cups)
2 15-ounce cans of chickpeas
2- 3 Tablespoons olive oil
1/2 to 3/4 teaspoon Himalayan salt
2 to 3 teaspoons of Harissa Spice Blend
Cracked Black Pepper to taste
Paper towels (or a dish towel)
1. Heat the oven to 400°F: Place an oven rack in the middle of the oven.
2. Rinse and drain the chickpeas: Open the cans of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water.
3. Dry the chickpeas: Pat the chickpeas very dry with a clean dishtowel or paper towels. They should look matte and feel dry to the touch; if you have time, leave them to air-dry for a few minutes. Remove any chickpea skins that come off while drying, but otherwise don’t worry about them.
4. Toss the chickpeas with olive oil and salt: Spread the chickpeas out in an even layer on the baking sheet. Drizzle with olive oil and sprinkle with salt. Stir with your hands or a spatula to make sure the chickpeas are evenly coated.
5. Roast the chickpeas in the oven for 30 to 40 minutes: Stir the chickpeas or shake the pan every 10 minutes. (It's normal if a few chickpeas pop.) They are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle.
6. Toss the chickpeas with the spices: Sprinkle the spices and black pepper over the chickpeas and stir to coat evenly. Serve while the chickpeas are still warm and crispy.
Other spice variations below (I find these to be a very versatile snack to mix and match flavors that best suit your taste buds! Don't be afraid to experiment.)
*chili powder, olive oil and salt*
*curry powder, olive oil and salt*
*garam masala, olive oil and salt*
*fresh rosemary and thyme, olive oil and salt*