Anyone tried roasting chickpeas?

W

whipappeal

Guest
I read a reference to this on the Washington Post's food chat, and tracked down a recipe.

The essence is: take one can of chickpeas, rinse, drain, and pat dry; roast at 450 for 35 minutes, stirring frequently. Take out and toss with olive oil, salt, pepper, garlic powder, etc.

(Why couldn't I just toss the chickpeas *in* that stuff and *then* roast?)

Roasters, help me out...please!

Smetana's Glasses

 
Yes, I have. They would get too oily and not roast properly if you tossed in oil first, Erin

 
I recall making a wonderful chickpea recipe from Penelope Casas book "tapas"

Unfortunately, I can't locate my cookbook. I LOVED them. If I remember correctly, they were roasted with garlic. They were soo good. A little bit crunchy! YUM! I will keep searching for my cookbook and post when I can find it~

They were a hit because it is not a common appetizer.

Now, I will be on a quest to find it and make again! Thanks for reminding me of these....

Regards,
Barb

 
This sounds excellent, Barb... I'll add a few unpeeled cloves and see how it goes. smileys/smile.gif

 
Thanks, Karen...the comments on this recipe are helpful!

 
Here's one I make...

Roasted Chickpeas

1 can (14 to 16 oz) chickpeas, drained well and blotted dry
1 Tbsp extra-virgin olive oil
1/2 tsp kosher salt, or more to taste
1/2 tsp garlic, finely grated or minced

Preheat oven to 350°F. Spread the chickpeas in a shallow baking pan large enough so they will be in a single layer. Drizzle with the oil and toss to coat evenly. Sprinkle with 1/4 tsp of the salt.

Roast the chickpeas, stirring once or twice, until golden and slightly crunchy on the outside, about 20 to 25 minutes. Add garlic to the hot chickpeas and stir to coat. Sprinkle with the remaining salt and cool before serving.

Recipe from Marie Simmons

(A sprinkle of smoked paprika is good, too.)

 
I usually just put a dribble of OO in a cast iron skillet and roll them around until

they shrink and turn golden brown, then I season.
They reduce by half and taste delicious.

Also very good like this of warm flat pitas smeared with hummus.

 
Maybe I misunderstood what you were after, Erin. I assumed you wanted HARD, crunchy results and

if you want that, roasting THEN oiling is the ticket. Everyone else is posting recipes where you oil first then roast but in my experience what you end up with is slightly crunchy on the outside but still fairly soft on the inside. I like them very crunchy- like nuts so I roast without oil.

 
Thanks, Cathy...

Your early post really helped demystify some of the comments (on another site) about one of the recipes. Everyone was wondering why the chickpeas were burning...when the recipe said to pre-oil! smileys/wink.gif
I'm after crunchy, but I'm a fan of chickpeas in all forms. Fave is sauteed with chicken broth and a bit of cinnamon, topped with roasted onions. TDF. smileys/smile.gif

Thanks for your help and for the clarification!




Smetana's Glasses

 
Thanks, Amy; I think I ran across this one.... will add it to the must-try list smileys/smile.gif

 
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