Crispy Roasted Chickpeasgarbanzo Beans Recipes

CRUNCHY ROASTED CHICKPEAS

Steps:

• Drain and dry chickpeas very well. Dry them up using some paper towels and leave them in a colander until they have dried as much as possible (OR you can spread them on a large baking sheet lined with paper towel for a while.)
• Heat the oven to 400 degrees F and position a rack right in the middle.
• Spread the chickpeas well on a bare baking sheet (do not line the baking sheet with parchment or foil.) Drizzle a generous amount of extra virgin olive oil and season with kosher salt. Toss chickpeas and make sure they are well-coated with the olive oil. Spread them out well on the sheet.
• Roast in heated oven anywhere from 20 to 35 minutes, shaking the pan every 10 minutes or so for even cooking. Don't rush it, make sure the chickpeas turn a deeper golden brown and the exterior is nice and crispy, that's when they're ready.
• Season roasted chickpeas. Once you take the chickpeas out of the oven, immediately season with spices of your choice. This time, I used za'atar, sumac, and harissa blend (up to 2 tsp each) for warm Middle Eastern and Moroccan notes. Play with the amounts to your liking, and change up the spices according to what you have. (see more flavor ideas up in the post)

CRISPY ROASTED CHICKPEAS RECIPE

Steps:

• Preheat the oven to 400 degrees F.
• If you're using canned chickpeas, place them in a colander and rinse them under cool running water.
• Fold a large dish towel or flour sack in half, placing the chickpeas between. With your hands laid flat, roll the chickpeas using the palm of your hand and extended fingers to move the garbanzo beans around. Try to remove as much of the moisture as you can.
• Once dried, pick away any skins that have noticeably become detached or loosened by gently pinching the chickpeas between your thumb and forefinger. Repeat rolling the chickpeas one more time for good measure.
• Spread the chickpeas onto a rimmed baking sheet lined with parchment paper or silpat (affiliate links), lightly greased is ok too. Drizzle with a teaspoon or two of olive oil, add seasoning and mix well to coat. Arrange the chickpeas across the baking sheet in a single layer.
• Bake for 40 - 45 minutes, stirring every 10 minutes or so. Once done let cool a bit before using or storing.
• Chickpeas will stay crispy and crunchy stored in an uncovered or loosely covered bowl or container. When stored in an airtight container they will soften up and lose their crunchy texture. Will last on the counter for 5 days or so.
• Serves 3, 1/2 cup per serving.

CRISPY CHICKPEAS

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray.
• Put the chickpeas on a clean kitchen towel or several paper towels and dry thoroughly. In a medium bowl, toss the chickpeas with olive oil to coat. Sprinkle with the smoked salt and toss again. Transfer in an even layer to the prepared baking sheet.
• Bake, shaking the pan halfway through the baking time, until the chickpeas are crunchy, 50 minutes to 1 hour. Let cool at least 1 hour; the chickpeas will become crunchier as they cool. These are best eaten within 1 day.

ROASTED CHICKPEAS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

CRISPY ROASTED CHICKPEAS/GARBANZO BEANS

Steps:

• Preheat oven to 415 degrees.
• Line sheet pan with foil, add the oil. When oven is almost preheated. Put pan and oil in the oven to heat up, until smoking hot and oven reach 415 degree.
• Drain beans, rinse well, strain. Pat beans dry on clean tea towel or paper towels, removing as much moisture as possible.
• Remove hot oil pan from oven and put beans into pan. Stir beans to get coated in the hot oil. Roast beans turning every 15 minutes until crisp. After a total of 30 minutes, turn oven down to 350 degree (to prevent burning) and roast another 15 minutes until beans are crispy.
• Remove from oven, sprinkle with salt, pepper, and spices.
• Cool completely and enjoy. Store in airtight container for a couple of days. May loose crispiness after a couple of days.

ROASTED GARBANZO BEANS/CHICKPEAS

Steps:

• Drain garbanzo's in a strainer and rinse well with cool water. Shake to help remove water. Let sit to drain while proceeding.
• Cover a rimmed cookie sheet or shallow casserole dish with cooking spray. Pour garbanzos on the foil and spread them into a single layer. Take a few sheets of paper towel and gently press over the top of the beans just to remove any extra liquid- speeds cooking time too.
• Spray top of beans with cooking spray and sprinkle seasonings over the beans. Shake pan to help distribute the seasoning and make sure the beans are all in a single layer.
• Place pan in an oven and set to 350 F- no need to preheat. Use lowest rack on oven and return every 15-20 minutes or so to shake the pan so nothing burns. Be gentle or they may spill over the sides. Cook until beans are browned and crispy. About 45 minutes.
• Remove from oven and pour into a plastic bowl with tight fitting lid to cool. Careful they are HOT to the touch!
• Snack away! Keep these stored in the bowl for best freshness or in a ziploc bag.