Cajun Roasted Chickpeas Recipes

ROASTED CAJUN CHICKPEAS

Steps:

• Cover chickpeas in cold water; soak at least 8 hr. Drain and place in large saucepan. Cover with water; bring to a boil. Reduce heat to medium and simmer 1 hr., or until tender. Drain. Arrange chickpeas in single layer on paper towel-lined baking sheet to cool completely. Rub chickpeas between sheets of paper towel to remove skins.
• Preheat oven to 400°F (200°C). Transfer peeled chickpeas to large bowl. Toss with oil and salt.
• Arrange in single layer on parchment-lined baking sheet. Bake 30 min, stirring every 10 min.; or until chickpeas are golden. Remove from oven. Toss with maple syrup, Cajun seasoning and brown sugar. Return to oven and bake 15 min. Turn off oven and let chickpeas stand in oven 20 min. with door ajar.
• Cool completely before serving. Store in airtight container up to 3 days.

CAJUN ROASTED CHICKPEAS

Steps:

• Preheat the oven to 400 degrees.
• Drain and rinse the garbanzo beans and then spread them in a single layer on a clean dish towel. Pat dry with another towel and allow them to sit and dry for another 5 minutes. Transfer the chickpeas to a single layer on a baking sheet and place in the oven. Bake for 30 minutes, shaking the pan (or stirring the chickpeas) every 10 minutes.
• While the chickpeas are roasting, combine all the spices listed and stir until well mixed.
• Remove the chickpeas from the oven and spray them with cooking spray to coat. Immediately transfer the chickpeas to a mixing bowl while still hot and sprinkle the seasonings over the top. Mix together until chickpeas are well coated.
• Spread the seasoned chickpeas back onto the baking sheet and return them to the oven for another 10-15 minutes. Turn the oven off and leave the chickpeas in for another 10 minutes. Remove from the oven and allow to cool for about 5 minutes.

CAJUN ROASTED CHICKPEAS

Steps:

• Preheat oven to 400F.
• Drain and rinse the chickpeas. Place them between two clean towels or paper towels and gently pat dry, removing as much moisture as you can. (If you want to remove the skins, press more firmly to peel many of them off. Leaving the skin on will provide a little extra crunch and fiber - this is a preference decision).
• Toss the dried chickpeas with the oil and salt.
• Spread the chickpeas out on a silicon baking mat lined baking sheet (or spray tin foil with cooking spray).
• Bake for approximately 30 minutes until the beans are starting to take on a little color and get dry. Turn off the oven and leave the beans in the oven to continue drying out to your desired crunchiness, checking every 10-15 minutes. Be careful as the higher temperature can burn more easily, and turn the oven down to 350 if needed. (I like mine crunchy and leave them in for 30-40 minutes post-baking).
• Put the cooked chickpeas in a small bowl. Add the hot sauce and toss to coat. Add the remaining spices and toss to coat again. Adjust seasoning to taste.

PAN ROASTED CAJUN CHICKPEAS

Steps:

• Mix spices together in a small bowl.
• Combine flour with 2-3 tsp of spice mixture.
• Drain and rinse chickpeas and dry with a paper towel.
• Heat olive oil in medium skillet over medium high heat.
• Roll chickpeas in flour mixture until lightly dusted, Shake off excess flour.
• Cook in batches, shaking chickpeas occasionally, until browned.
• Remove from pan and serve warm.