Roasted Chickpeas 3 Ways

2014-11-06
  • Yield : 3 cups (six 1/2-cup servings)
  • Cook Time : 15m
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Ingredients

  • Three 15-ounce cans chickpeas
  • 3 tablespoons vegetable oil
  • 3/4 teaspoon chili powder
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon granulated onion
  • Kosher salt
  • 2 teaspoons distilled vinegar
  • Zest of 1 lime
  • Kosher salt
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • Kosher salt

Method

Step 1

For the chickpeas: Preheat the oven to 400 degrees F.

Step 2

Put a few layers of paper towels on your work surface. Strain and rinse the chickpeas in a colander, then shake off as much water as possible. Transfer them to the paper towels, top with more paper towels, then pat them gently and roll them around a bit to dry. Discard any papery skins that have peeled off or are about to. Slide the chickpeas onto a large rimmed baking sheet, and let stand at room temperature for at least 30 minutes.

Step 3

Roast the chickpeas, stirring them occasionally to keep them from burning in spots, until a little shriveled and pretty crispy, about 45 minutes. Start checking them at around 35 minutes to make sure they are not burning.

Step 4

Meanwhile, make the seasoning mixes. For the Taco Seasoning: Mix the chili powder, coriander, cumin, granulated garlic and onion and 1/2 teaspoon salt in a small bowl.

Step 5

For the Vinegar-Lime Seasoning: Mix the vinegar, lime zest and 1/2 teaspoon salt in a small bowl.

Step 6

For the Onion-Garlic Seasoning: Mix the granulated garlic and onion and 1/2 teaspoon salt in a small bowl.

Step 7

When the chickpeas are done, divide them evenly among 3 medium bowls. Toss each batch with 1 tablespoon of the oil, then toss 1 batch with each of the seasoning mixes.

Step 8

Return the chickpeas to the baking sheet, keeping each batch separate. Roast them for 3 minutes, just to cook the seasonings slightly. Let cool completely on the pan on a rack, about 30 minutes, then transfer to airtight containers. The chickpeas will keep for 1 day and will soften slightly as they sit.

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