This delicious and easy snack is very versatile. It makes a great party appetizer, and by using different combinations of herbs and spices, you can create a dish to match a variety of flavors and cuisines from italian to indian to chinese and all points in between.
- 2 (15 oz) cans of chickpeas (a.k.a. garbanzo beans)
- 2 tsp olive oil
- choose from any of the following spice blends:
- Chinese: 2 tbsp hoison sauce, 2 tbsp sweet chili sauce, 2 tbsp sesame seeds, 1/2 tsp saracha
- Garlic: 1/4 tsp salt, 1/4 fresh ground black pepper, 1/4 tsp garlic powder
- Indian: 1/4 tsp garam masala, 1/4 tsp curry powder, 1/2 tsp salt
- Italian: 1/2 tsp oregano, 1/2 tsp dried rosemary, 1/4 tsp garlic powder, 1/4 tsp red pepper flakes
- Italian: 2 tbsp lemon juice, 1/2 tsp dried rosemary, 2 tbsp fresh flat-leaf parsley
- Mexican: 2 tbsp lime juice, 1 tbsp chili powder, 2 tbsp of fresh cilantro tossed at the end
- Spicy: 1 tsp cumin, 1 tsp chili powder, 1/2 tsp cayenne, 1/2 tsp salt
- Sweet: 1 tsp cinnamon, 1 tbsp sugar
- Preheat the oven to 425 degrees fahrenheit (218 degrees celsius)
- Pour the cans of chickpeas into a colander and rinse under cool water to remove the excess starch.
- Place the chickpeas onto a baking sheet lined with paper towel. Pat them dry with a towel or paper towel. You want the chickpeas to be dry, dry, dry.
- Once dry, place them in a bowl and toss them with olive oil and spice mixture of your choosing.
- Place back onto the baking sheet lined with parchment paper.
- Roast for 30 minutes.
- Remove, let cool for 5 minutes, and serve.
How to Not Screw It Up
- Those chickpeas need to be rinsed to remove the excess starch that sticks to them from the liquid with which they are canned. Yuck.
- Dry, dry, dry. Those chickpeas really need to be as dry as you can get them after rinsing. Any extra water will drastically increase your roasting time and increase your odds of producing mushy chickpeas. The first time I roasted chickpeas, I didn’t dry them and after an hour of roasting, they were still mush. Yuck.