I have struggled with roasted chickpeas for such a long time. They burned down, then they stayed raw and tasted like nothing. But not anymore, since I realized it is actually quit easy to make them, you just have to be a bit careful. I love to use canned chickpeas for this snack, for me that works the best, but you can use dried ones too. I find that the biggest secret is to dry the chickpeas before roasting, that way they will be very crunchy and don’t really stay soaked. And at last, never forget about them! They can look just so far from done, then 2 minutes later they are burned. So keep an eye on them.
I used now a simple seasoning, but you just have so many opportunities with these little beans. They can be sweet, salty, spicy or mild, all works so well. I have a few ultimate favorite seasoning combinations, like cinnamon+brown sugar, maple+mustard, chili+cayenne, thyme+rosemary+chili, cumin+curry+turmeric….but the list could just go on and on. So be creative with the spices, it is so much fun to create new combinations!
These roasted chickpeas are the best movie night snacks, they taste like some guilty pleasure, although they are so good for you. You can make double portion too and store any leftover in an air-tight container, they will be good for a week.
Oh, and let’s not forget, how amazing they taste on your salad or soup as a topping. My absolutely favorite is a handful of roasted chickpeas on a top of a thick and creamy carrot soup. Or pumpkin soup. So yummy!
- 1 can of chickpeas
- 1 tbsp olive oil
- 1 tsp paprika
- ½ tsp rosemary
- ½ tsp chili
- ½ tsp turmeric
- salt, pepper
- Drain and rinse the chickpeas, let them dry on a paper towel for a few minutes.
- Preheat the oven to 200°C. Mix the chickpeas with some olive oil and the spices, then place them on a baking tray.
- Roast them for about 30 minutes, but don't forget to check on them in every 5 minutes, they can burn down easily. Enjoy!