I just gotta say…thank god for chickpeas. I always have several cans of them on hand, and they are good for so many things. I can’t tell you how many times I’ve gone “pantry diving” in search of something for dinner, and chickpeas have saved the day, adding just enough sustenance to an otherwise meager salad or soup. And hummus…I mean, don’t even get me started. We live on the stuff. But now I have a new favorite use to add to the mix…roasted chickpeas.
Of course, by “new”, I simply mean new to me. I know roasted chickpeas have been making the blogosphere rounds for quite some time now, but this is the first time I’ve tried making them myself. And I’m totally hooked.
I know a lot of recipes claim to be “easy”, but REALLY this could not be easier. The only tricky part is making sure the chickpeas are really dry before you toss them with the oil. Drain them in a strainer, and then let them dry even more on a cookie sheet lined with paper towels. Dab at them. Pat them dry. Do whatever it takes to remove any excess moisture before tossing them with olive oil. Otherwise, they will steam and not crisp up like you want them to.
The first time I made these, they weren’t quite as crispy as I wanted, but then I followed the advice in this Chow Forum to “double roast” them, and that worked great. You just roast them first for 30 minutes, let them cool, and then return them to the oven for a final roast to get nice and extra crispy.
- 1 15-ounce can of chickpeas (garbanzo beans)
- 1 teaspoon olive oil
- 1/2 teaspoon, plus 1/4 teaspoon salt
- Preheat oven to 400 degrees.
- Open the can of chickpeas and pour into a strainer. Rinse thoroughly under cold water to wash off goopy can liquid.
- Shake off excess water, and pour the chickpeas onto a cookie sheet lined with paper towels. Use additional paper towels to blot the chickpeas, rolling as you go so that all sides get dry.
- Pour the dry chickpeas into a small bowl, and toss with olive oil and 1/2 teaspoon of salt.
- Wipe any excess liquid off of your cookie sheet; then pour the chickpeas back onto it, spreading out into a single layer.
- Roast for 30 minutes; then remove from the oven, and allow to cool. (Moving them to a cool plate or tray will help expedite the cooling process).
- Then return the chickpeas to the cookie sheet, and cook again for another 15 minutes.
- When the chickpeas are nice and crispy, remove from oven and (while still warm) sprinkle with the remaining 1/4 teaspoon salt.
Makes about 1 cup.
I especially love the bits that burst open and get extra crunchy. (I also live for half popped kernels at the bottom of a popcorn bag…who’s with me on this?).