A couple days ago I finally decided to use a box of dried chickpeas (garbanzo beans). After soaking them, I realized I had way more than I could use in one meal. After making an eggplant, chickpea and tomato casserole, I was left with a lot of chickpeas. I first thought about making a dip, and then I considered adding them to a lunch salad, but neither option sounded all that appealing. Then I stumbled on a recipe from the Steamy Kitchen for Crispy Roasted Chickpeas. These sounded like the perfect snack and something that would keep for several days (of snacking).
The recipe calls for canned chickpeas, but I saw no reason why my dried, then cooked, chickpeas wouldn’t work as well. The best part of these is that you can decide what spices you want to add to them when they are cooked. I opted for cumin, coriander, salt and white pepper. I also considered old bay.
Recipe Courtesy of Steamy Kitchen
I doubled the recipe, since I had so many chickpeas
One 15-ounce can garbanzo beans
1 1/2 tablespoons olive oil
Preheat oven to 400F.
Drain beans in a strainer and rinse well with cold water. Lay on a paper towel and spread beans and then using another paper towel, press out the water. You want the beans to be as dry as possible. In my case, they were already dry.
Pour the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.
Season with salt, cumin, coriander to taste, or use your own selection of spices.