crispy spiced chickpeas

These crispy, spicy chickpeas are the perfect accompaniment to a salad dish, or by themselves as a satisfying and protein-packed snack. They are easy to make in bulk and will store at room temperature in an air-tight container for up to a week. Be sure to make the effort of using dried chickpeas; it really makes a difference in the texture of the final product.

  • Dried whole chickpeas (2 cups)

  • High-quality olive oil (3 tablespoons)

  • Sea salt (1 and 1/2 teaspoons)

  • Brown sugar (1/4 teaspoon)

  • Ground garlic (1/4 teaspoon)

  • Turmeric (1/4 teaspoon)

  • Paprika (1/4 teaspoon)

  • Ground coriander (1/8 teaspoon)

  • Ancho chili pepper (1/8 teaspoon)

  1. Place the chickpeas in a large bowl. Add enough water to more than cover the dried chickpeas; they will need plenty of soaking liquid because they absorb water overnight.

  2. Soak the chickpeas for 12 to 24 hours to rehydrate. 

  3. When ready to bake the chickpeas, preheat the oven to 375 degrees.

  4. Drain the chickpeas and add to a large mixing bowl. 

  5. Add the olive oil and various dried spices. Toss with a spatula until evenly coated.

  6. Spread the chickpeas onto an aluminum foil-lined baking sheet. Bake for 45 minutes, or until golden brown, fragrant and crispy.

  7. Remove from the oven and set aside to cool. The chickpeas should be very crispy. They can be stored in a Tupperware or Ziploc bag for up to a week in a cool, dry area.

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