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.

Next: Get the recipe!

Spiced Roasted Chickpeas by Eve Fox, Garden of Eating blog, copyright 2011

Spiced Roasted Chickpeas
Makes a medium-sized bowl

Ingredients
* 3 cans chickpeas (garbanzo beans)
* 3 Tbsp olive oil
* 1-2 large cloves of garlic, pressed (optional)
* 1 – 1 1/2 tsp ground spice (any of these would be good: garam masala, curry powder, chili powder, ground cumin, ground coriander, smoked paprika)
* Sea salt to taste
* Lime juice (optional)

Directions
1. Preheat oven to 350 F. Rinse the chickpeas well with cold water, removing any loose skins, and drain in a colander for 5 minutes. Pat them dry with a dish towel.
2. Pour them out onto a thick cookie sheet, toss with the olive oil (and garlic, if you’re using that) to coat and then make sure they’re in a single layer, you want them all to get equal cooking time/heat. Put them in the oven.
3. Roast, shaking the pan to ensure even cooking, one or two times, for roughly 40 minutes (they may need a little more or less time – just check!), until they begin to look lightly browned and split apart.
4. Remove from the oven and toss the hot beans with the spice mix and salt. Taste them and see if you want to adjust the seasonings at all. Serve warm or cold. You can try squirting a little lime juice on them before serving if that goes well with your spice mix.

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81 comments

Glennis W
Glennis W1 months ago

Very informative Thank you for caring and sharing

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Glennis W
Glennis W1 months ago

Great information and advice Thank you for caring and sharing

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Glennis W
Glennis W1 months ago

Very interesting article Thank you for caring and sharing

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Animae C
Animae C1 months ago

YUM!!!!
Definitely saving this one!
TY

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Trish K
Trish K1 months ago

Drain the beans dry, throw them in some hot peanut oil with cloves, cinnamon, pepper and make sure you add your salt after the beans have been removed to a bowl. Use coarse ground salt for freshness and crunch .

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Lisa M
Lisa M1 months ago

Thanks.

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Lisa M
Lisa M1 months ago

Thanks.

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Peggy B
Peggy B1 months ago

TYFS

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Elena Poensgen
Elena Poensgen1 months ago

Thank you

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Elena Poensgen
Elena Poensgen1 months ago

Thank you

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