Roasted Then Spiced Chickpeas
Roasted chickpeas are great to have on hand to snack on, to toss in a salad, to garnish an open-faced sandwich, to sprinkle over a home-made dip for veggies… so many delicious uses for them. They are easy to make and are filled with great nutrition.
This recipe has the chickpeas roasted first, then seasoned and spiced. Other ways to make roasted chickpeas are to season and spice them before they go into the oven. Both ways are great. Today I’m sharing this method. Whichever way you roast them, the seasoning possibilities are endless. You can be plain with herbed sea salt and some freshly ground black pepper, or you can go spicy with cayenne and chili powder, you can go savory with rosemary and thyme or with cumin and paprika or a mix and match or all flavour combination. Which would be your favourite?
Chickpeas are an antioxidant, an anti-inflammatory, rich source of plant-based protein and fiber, they contain folate, iron, manganese, and heart healthy magnesium and potassium. Chickpeas are low on the glycemic index to support blood sugar control.
As always, when you make this recipe, I would love to see your creation so please post a photo of your Roasted Then Spiced Chickpeas goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!
Prep Time: 5 minutes / Cook Time: 45-60 minutes / Makes: ~ 2 cups
Ingredients
1 540ml/19 Fl oz Can Chickpeas – drained, rinsed, very well dried and the skins picked out
2 Tablespoon Olive Oil
½ teaspoon Herbed Seasoned Sea Salt – or plain sea salt
½ teaspoon Ground Cumin
½ teaspoon Paprika
Pinch of Chili Powder
Pinch of Garlic Powder
Pinch of Onion Powder
Generous Grinds of Fresh Black Pepper
How It’s Made
Preheat your oven to 375°F.
Line a large baking sheet with parchment paper.
Drain and rinse the chickpeas. (Keep the aquafaba to make Chocolate Mousse!)
On a clean kitchen tea towel, spread the chickpeas out and carefully pat them dry using the cloth which will absorb any liquid.
The skins of the chickpeas will come off naturally. Remove the skins and continue patting and rolling the chickpeas in the tea towel and continue to remove the skins that come off. The drier and more skin free the chickpeas are, the crispier they will roast.
In a medium bowl, add the chickpeas, drizzle with the olive oil and sprinkle the salt over. Toss or stir the chickpeas so they are well covered in the oil and salt mixture.
Spread the chickpeas in a single layer onto your prepared baking sheet.
Bake for 45 minutes, stirring the chickpeas every 15 minutes to ensure even roasting. They should be a lovely golden-brown colour and should feel dry when you stir them. If they need longer, bake them another 5 minutes and check again.
While the chickpeas are in the oven, mix the seasoning/spices you are using in a small bowl.
Remove the baking sheet from the oven and carefully transfer the chickpeas to a clean medium bowl. (I do this by picking up the sides of the parchment paper, carefully lifting it up and over the bowl and shaking the chickpeas into the bowl.) Keep the baking sheet and parchment handy as the chickpeas will go back on these to cool.
Sprinkle the seasoning on and carefully toss the warm chickpeas to make sure they are all covered in the seasoning mix. Spread the now seasoned chickpeas back onto the parchment and let them cool for 10 minutes. They will crisp even more as they cool.
Enjoy!
Note:
I store my roasted chickpeas in a bowl on the counter the first day to let them dry thoroughly. Afterwards, I keep them in a jar on the counter. They do not need to be refrigerated.
