the crispiest roasted chickpeas

Name: the crispiest roasted chickpeas
Prep time: 10 min
Cook time: 3 h 30 min
Total time: 3 h 40 min
Cuisine: Asian, Indian
Ingredients: 1 3/4 cups cooked or canned no-salt-added chickpeas (from one 15-ounce can), drained and rinsed (see this recipe); 2 teaspoons extra-virgin olive oil; 1/2 teaspoon fine salt, divided, plus more to taste; 1 teaspoon za’atar, sumac, Chinese five-spice powder, Madras curry powder, Tajin seasoning, smoked paprika or other favorite spice or blend, plus more to taste; Per serving (1/4 cup), using sumac

6 steps

Prep:10minCook:3h 30min

By taking a few simple extra steps, you can roast crispy chickpeas at home that rival, if not surpass, store-bought brands.

Updated at: Thu, 17 Aug 2023 05:02:23 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories50.9 kcal (3%)

Total Fat2.4 g (3%)

Carbs5 g (2%)

Sugars0.2 g (0%)

Protein1.4 g (3%)

Sodium227.6 mg (11%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

7 servings

1 ¾ cupsno-salt-added chickpeas

cooked or canned, from one ounce can, drained and rinsed

2 teaspoonsextra-virgin olive oil

½ teaspoonfine salt

divided, plus more to taste

1 teaspoonza’atar

sumac, Chinese five-spice powder, Madras curry powder, Tajin seasoning, smoked paprika or other favorite spice or blend, plus more to taste

¼ cupsumac

Per serving, using

Instructions

Step 1

Position a rack in the middle of the oven and preheat to 300 degrees. Place a large, rimmed baking sheet in the oven as it heats.

Step 2

Put the chickpeas in a salad spinner and spin to dry them. Transfer them to a layer of clean kitchen towels or paper towels and put another layer of towels on top, rubbing gently to further dry. Let them air-dry for at least 30 minutes.

Step 3

Transfer the chickpeas to a medium bowl, toss with 1 teaspoon of oil, 1/4 teaspoon of salt and the spice(s).

Step 4

Transfer the chickpeas to the preheated baking sheet and roast for 1 hour, until the chickpeas have slightly darkened and begin to get crisp on the edges. Turn off the heat but leave the chickpeas in the oven to cool (resist the urge to open the door), about 2 hours.

Step 5

Transfer the baking sheet to your kitchen counter and let cool completely. Drizzle with the remaining 1 teaspoon of olive oil and sprinkle with the remaining 1/4 teaspoon of salt. Taste, and season with more salt and/or spices, if needed.

Step 6

Serve, or transfer to an airtight container and store at room temperature until needed.

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