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Spiced Roasted Chickpeas

  • December 23, 2011
  • 8:02 am
  • 1 of 2
Spiced Roasted Chickpeas

As much as I enjoy them, I could probably count the number of hors d’oeuvres I’ve made on one hand. But we were invited to a party featuring finger foods this weekend (we’ve all got toddlers so this was a very practical move, as well as a yummy one) and it seemed like a good time to try making the roasted chickpeas I’ve been seeing recipes for all year (on The Kitchn, Kalyn’s Kitchen, Mark Bittman’s blog, and more.)

This simple hors d’oeuvre has so much going for it. Namely, it is easy, cheap, simple, healthy, exotic, and delicious. It’s also fun to say “GARBANZO BEAN!” loudly. So you can’t really go wrong…

Rinsing the chickpeas by Eve Fox, Garden of Eating blog, copyright 2011

These are addictive so it pays to make a big batch – one can won’t get you very far. I used three cans of organic garbanzo beans (I strongly suggest that you use Eden Organics as they are the only company I know of that does not use the toxic chemical BPA in the linings of their cans.) If you have time to soak and cook dried garbanzo beans, by all means, go for it!

Organic garbanzo beans in a BPA-free can from Eden by Eve Fox, Garden of Eating blog, copyright 2011

I made three different spice mixes — garam masala, curry powder, and ras el hanout, a Moroccan spice blend that typically includes cardamom, cloves, cinnamon, ground chili peppers, coriander, cumin, nutmeg, peppercorns, and turmeric. All three were tasty.

Three spice mixes by Eve Fox, Garden of Eating blog, copyright 2011

Don’t skip the step of drying the beans with a towel – you want to start out with as little extra moisture as possible since you’re trying to dry them out.

Drying the chickpeas by Eve Fox, Garden of Eating blog, copyright 2011

One of the recipes I read said that it’s important to slip off any loose skins. I don’t know if it’s really true but it’s easy enough to do so I did it anyway.

Slipping some loose skins off by Eve Fox, Garden of Eating blog, copyright 2011

I suspect you’ll find that people end up popping these like savory candy and hailing you as a conquering hero.

Roasted chickpeas by Eve Fox, Garden of Eating blog, copyright 2011

Happy Holidays.

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Read more: All recipes, Appetizers & Snacks, Eating for Health, Food, Side Dishes, Vegan, Vegetarian,

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Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmersí markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.

66 comments

+ add your own
8:28AM PDT on Jun 7, 2014

Thanks.

12:20PM PDT on Jun 4, 2014

Thank you :)

3:59AM PDT on Jun 4, 2014

A treat for health

3:04AM PDT on Apr 25, 2014

Thank you :)

1:12AM PDT on Apr 25, 2014

I'll let you know tomorrow how my batches turn out. I don't own any curry powder so I'll have to wing it. indians don't use curry powder. And saying garam masala = hot spices. it means nothing. Every family has it's own special mix. The garam masala for egg curry uses whole cumin seed. I doubt that would work for the chick peas. Four labra you use panch Phoron.All the spices are left whole.I'm uncommonly fond of cumin so I'll start with that and I might try a batch with kala jeers-just a little, and mustard and hing.

12:00PM PDT on Apr 21, 2014

Wow and "thank you"! It looks like I've found a new snack for our household. Don and I CAN! :-))

10:16PM PDT on Apr 20, 2014

Thanks for sharing.

11:10AM PDT on Apr 19, 2014

Thanks for sharing

10:31AM PDT on Apr 19, 2014

These can also be made oil free by tossing moist chickpeas in the spice or spices of your choice, then slow roasting at a lower temperature, shaking a few times during the roasting process.

9:31AM PDT on Apr 19, 2014

Yummy & healthy snack!

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