Roasted spiced chickpeas

Don't you find it amazing how much food we consume every day?  I'm reminded of that every time I see a depleted fridge and reload with bags and bags of groceries, only to do it again within a week.
  
So, we need fuel and we need snacks.  And healthy snacks are always welcome, right?  When it's hot out, it's nice to have something other than store-bought chips to munch on with your cold drink. Since I'm too lazy to make kale chips (delicious, for sure...but the thought of washing, chopping, drying, spreading, and roasting to make a batch that I'll likely devour in 3 minutes discourages me), I've been interested in roasting chickpeas.  It sounds far less labor-intensive!
Roasted chickpeas, spiced with curry powder, paprika, cayenne, salt & black pepper
There is a little draining, drying, and rubbing involved in prepping these chickpeas (or garbanzo beans), but it's hardly arduous.  Unfortunately, it does require cranking on the oven.  I don't know what the deal is but my old oven used to put out maybe a third of the heat its replacement currently does.  It gets hot in the kitchen and that's not all that welcomed during these summer days.  But even so, I find it really hard to avoid my oven for long.

So these chickpeas go in the oven to roast for about half an hour until they're dry and crisp.  Then, I immediately tossed them in a spice mixture of salt, sweet curry powder, paprika, black pepper, and cayenne.  The fun thing about making these is you can try any combination of spices you like.  Or it's a fun way to try out a new spice or two.
These were as easy to whip up as I envisioned.  I think it makes a filling and healthy snack that's a good alternative to nuts or pretzels.  They're best eaten, or freshest-tasting, the day they're made. The exterior is at its crispiest while the inside has a bit of that signature butteriness to them.  That said, any leftovers can be stowed away in an airtight container.  They won't be as crispy but we still enjoyed them the next day.  In addition to popping them straight into your mouth, consider tossing some into a salad or plopping some on top of soup.


I've seen a handful of roasted chickpea recipes and the idea has interested me so I'm happy I finally tried it out.  You get a flavorful and healthy (in this case, also spicy) snack without a lot of work.  I was inspired to open up a can of chickpeas and crank on the oven for this after looking through Gale Gand's Lunch!  It's thanks to her brunch book that I have my standby pancake recipe so I was very interested in this new lunch book.

For this recipe, the prep work involves draining and rinsing out a can of chickpeas.  Then, lay them out on some paper towels.  With another paper towel, rub them dry as well as to remove some of their thin, papery skin.
It doesn't take long and you really don't have to remove the skin from every single chickpea.  But if you're like me, once you start, you can't help but want to get every single one!
I used a tablespoon of olive oil to roast the chickpeas.  They need about 30 minutes or so in a 400 degree oven.  Straight out of the oven, toss them in your spice mixture and let cool.  Enjoy it plain as a snack or side, or in a salad or a bowl of soup.  I don't know about you but I still enjoy a bowl of soup no matter how hot it is!


Recipe:

Roasted Spiced Chickpeas 
Adapted from Gale Gand's Lunch!

- Approximately 4 servings -

One 15-ounce can chickpeas
1 tablespoon extra-virgin olive oil
1/4 teaspoon coarse salt
1/4 teaspoon sweet curry powder
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper

Preheat oven to 400 degrees.  

Line a baking sheet with paper towels.

Drain and rinse chickpeas in a colander.  Remove as much water as possible then spread the chickpeas out onto the paper towel-lined baking sheet.  With another piece of paper towel on top, roll the chickpeas around to remove some of their loose, thin skins.  Remove all paper towels. Toss chickpeas evenly with olive oil and roast for 30-35 minutes, or until golden brown and crisp.

While chickpeas are roasting, combine the salt, curry powder, paprika, cayenne, and black pepper.  Once chickpeas are done, remove from the oven and immediately sprinkle the spice mixture over top.  Toss around to thoroughly coat the chickpeas with the spices.  Let cool before serving.

The roasted chickpeas taste best the day they're made but leftovers can be stored in an airtight container for up to 2 weeks.






40 comments:

  1. These look like such an awesome snack!! Also, you have to see if your grocery store sells bags of kale that have already been washed and chopped. They are my life-saver!

    Sues

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    1. Oh yeah! Why have I not thought to use the bagged, already-chopped kale?! Thanks for pointing that out.

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  2. I was just thinking last night that I wanted to try roasted chickpeas! These look and sound so great!

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    1. Great minds and all that...? : ) It's a easy and nice snack!

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  3. These look great and yes I remove the skin every time I make hummus - I know you don't have to - but I just like it smooth and creamy. These would be the perfect snack!

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    1. Yes, gotta have smooth, creamy hummus - so good!!

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  4. Hi Monica, I have seen other chickpea recipes before but not quite like this. Also your directions are always so wonderful and precise. Love this!

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    1. I don't know about that Cheri, but thank you anyway! : )

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  5. I love roasted chickpeas and made them quite often, but I didn't remove the skin...these look very crunch!

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    1. I can totally see the need to remove skin for hummus but I'm not sure I could pick out any chickpea with skin that wasn't "good". I think it helps to make sure the spices stay on instead of just to the skin that could fall off? These were crisp on the outside but the inside is what I call, buttery...I'm not sure it's possible to make it crunchy all the way through?

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  6. I have had fried chickpeas but I love the idea of roasting them for a snack. These look so good!

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    1. Oh...fried chickpeas! I wouldn't mind trying that...sounds like something great to adorn a dish at a restaurant whereas roasting is easy for home cooks.

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  7. I know what you mean about how much food we eat - it feels like we are eating all the time too haha. Roasted chickpeas are one of my lil guy's (and mine) favorite healthier snacks! Hehe definitely easier to make and more satisfying than kale chips :) These look delicious! I love that you used paprika and cayenne pepper on yours - it sounds fantastic and I can't wait to try that combo with our next batch :)

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    1. Glad you can relate, Kelly! haha. It's amazing sometimes to think about how much food comes and goes. hehe... I like things more spicy these days so I'm always grabbing that cayenne!

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  8. I love roasted chickpeas but I super love that spice and taste you gave these! These would be gone in a few hours with me!

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    1. I can see that roasted chickpeas are kind of addicting. Nothing wrong with that! ; )

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  9. It is definitely crazy how much food we consume! Especially since I'm so big on snacking. I see these being a frequent addition to my midday snacks in the near future! Love how you can mix up the spices depending on your mood. :)

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    1. It's amazing how much grocery-shopping I do and how fast things disappear! These are a fun snack; you can't really go wrong with whatever spice you want to toss them in.

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  10. This is a fun snack and healthy, too. I always keep it handy when I have kid company at home.

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    1. I agree! Great to have some healthy things to munch on.

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  11. Yum! I'd like these in a salad. Have you tried sweet roasted chickpeas? I make them with brown sugar and maple syrup :)

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    1. Oh my goodness! That must taste insanely delicious!! Brown sugar & maple syrup...I can taste it now! : )

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  12. I'm dying to try these as I've only had fried ones and they're delicious but calorific!

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    1. I'm sure the fried ones are addictive! Roasting is less calorific, as you said, and just plain easier to do at home. : )

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  13. Am with you when it comes to skinning chickpeas, be they used for making a creamy hummus or a yummy snack.

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    1. I'm no expert on the topic but it does seem like the skin should go if you plan to process it.

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  14. I lllooovvveee chickpeas! And poppable snacks? I'm up for those any time! Pinning!

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    1. Yeah, totally poppable! : ) Thanks for pinning!

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  15. I actually buy something similar from Whole Foods (hangs head in shame). Looks easy and cheaper to make at home! Plus, I can customize the flavors! =)

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    1. No need to hand your head in shame...haha! We all need shortcuts and buying snacks and prepared foods is a convenience we all take advantage of. It *is* really easy to make though, as I've now discovered. : )

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  16. Monica your roasted chickpeas sure look very tasty...lots of flavors..., I must give this a try as I have a can of chickpeas just waiting to be used.
    Hope you are enjoying your week :D

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    1. A good way to use up some extra cans of chickpeas for sure. Thanks, Juliana.

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  17. I love chickpeas. Roasted, it looks so delicious!

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  18. LOVE LOVE LOVE these chickpeas! I know the family will too:)

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    1. Easy and healthy is a good thing to try. Thank you, Ambar!

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  19. These would go down a storm in my house! A straightforward, satisfying, high protein snack. Thanks for sharing this Monica.

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    1. That's right - good snack, side, something to toss into a salad! Thanks, Jo!

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  20. I can imagine how tasty these will be. Back home in India, they sell these in packets and they are so addictive. I've never thought of making them at home but now I will. Thanks for the inspiration:-)

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    1. At the airport, I saw packets of them for sales...I wonder if they're sold "fresh" on NY streets like spiced nuts are. But anyway, very easy to make and a nutritious snack. : )

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