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.
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Dried whole chickpeas (2 cups)
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High-quality olive oil (3 tablespoons)
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Sea salt (1 and 1/2 teaspoons)
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Brown sugar (1/4 teaspoon)
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Ground garlic (1/4 teaspoon)
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Turmeric (1/4 teaspoon)
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Paprika (1/4 teaspoon)
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Ground coriander (1/8 teaspoon)
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Ancho chili pepper (1/8 teaspoon)
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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.
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Soak the chickpeas for 12 to 24 hours to rehydrate.
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When ready to bake the chickpeas, preheat the oven to 375 degrees.
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Drain the chickpeas and add to a large mixing bowl.
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Add the olive oil and various dried spices. Toss with a spatula until evenly coated.
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Spread the chickpeas onto an aluminum foil-lined baking sheet. Bake for 45 minutes, or until golden brown, fragrant and crispy.
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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.