I’ve been on the hunt for a really good roasted chickpeas recipe for a LONG time.
And by “really good”, I mean one that yields crispy chickpeas.
This was harder to do than you might think. Or at least harder than I thought.
I thought one simply needed to roast the chickpeas at a high temperature. But this never seemed to work. The best I got was slightly crunchy outsides, while the insides remained soft.
Good, but not REALLY GOOD.
And then I stumbled across a recipe from Lindsay at The Lean Green Bean, promising CRISPY chickpeas. And I gave it a try.
These were SO good, guys. Like, addictively so. I’ve made these a few times, and always with perfect results.
from The Lean Green Bean
1 – 2 cans chickpeas, drained and rinsed
salt and pepper and/or your choice of spices
Line a baking sheet with a few layers of paper towels. Pour the chickpeas on top and cover with more paper towels, patting to get them as dry as possible.
Discard the paper towels and pour a little olive oil over the chickpeas; toss to coat. The chickpeas should be JUST coated with the oil, not saturated. Season to taste.
Place the pan in a cold oven and set it to 425 degrees. Roast for 40 minutes, stirring every 10 minutes. Turn off the oven and leave the pan in for at least an hour. Remove pan and let cool completely; store in an airtight container.
This delicious recipe brought to you by Sheri Silver