Crispy Spiced Chickpeas

Roasted Chickpeas | Kitchen Notes

If I had to pick just one food weakness – and I have many, therefore picking just one is difficult – I would sum it up as this: salty, crunch foods. Kettle Chips. Doritos. Pretty much all chips.

To outsmart this weakness, I try not to purchase chips at the store. Which hasn’t been working, because (and we’ve all been there!) picture this: you’re at the grocery store. You tried your damnedest to make a comprehensive list. You’re pretty sure you ate something (a few hours ago) so you wouldn’t be at the store hungry. You told yourself “no wiggle room” regarding the list before you excited the car. Yet here you are.

In the chip aisle. Losing a staring contest with those kettle cooked barbecue chips (or these chips, dear me!). And you cave.

Well, at least I do. Shamed to admit, but then I eat that bag in relatively short order. All of this revelation prompted me to start thinking about food I could make that delivered a similar crunch and saltiness I enjoyed in chips.

Crispy Chickpeas | Kitchen Notes

Crispy Spiced Chickpeas

Double recipe. Feel free to cut in half.

  • 2 15-ounce cans no salt or low sodium chickpeas, rinsed, drained, and patted dry with a paper towel
  • 2 Tablespoons cumin
  • 1 teaspoon ginger
  • 1 teaspoon ground fenugreek
  • 1 teaspoon chili powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon all spice
  • Small pinch cayenne
  • 1 teaspoon corse salt
  • 2 tablespoons olive oil or canola oil

Heat the oven to 350 degrees. Measure out your spices into a large bowl and combine to gather. Add the chickpeas, followed by the oil. Stir gently until all chickpeas look evenly coated.

Prep a large baking sheet with tin foil. Spread chickpea mixture evenly out on the cookie sheet. Place the cookie sheet the the oven. Bake for 30-45 minutes, string chickpeas every 10-15. Chickpeas should be firm to the touch. *I’ve also seen recipes cook the chickpeas for longer than 45, so pay attention to your oven. If at 45 minutes, the chickpeas aren’t the desired crunchiness/firmness you want, continue cooking them in 10 minute intervals.

Some variations to consider: Cumin, lime zest, and ginger. Salt and cracked black pepper with parmesan. Parsley, shallot pepper, lime, chili flakes. Experiment and enjoy!

Crispy Chickpeas | Kitchen Notes


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