Crispy Oven Roasted Chickpeas

When Oven Roasted Chickpeas appeared on my radar last year, I was immediately enamored. I tried them. More than once, more than one recipe. And they were a fail. Seriously. They’d be crisp out of the oven, then they’d turn soggy quickly upon cooling. Well these are not those chickpeas! Let me share how to make gorgeous, crunchy, crispy Oven Roasted Chickpeas.

Oven Roasted Chickpeas
Oven Roasted Chickpeas

Now I’ve never sampled the authentic fried version from a vendor in India, but I can imagine how delicious, warm and fragrant they are. Descriptions abound about the serious crunchy goodness that come from the little cones filled with “Fry Chana.” Which brings me to one of my little tricks I’d like to share. When I want to find information about a recipe or method, I like to turn to the experts.

I search using the language of the area where the recipe originated. For instance, the search potsticker will show me all the results of English language speakers who have potsticker recipes. The search Gyoza or Jiaozi is more likely to connect with bloggers and posters from those who are intimately familiar with their own food and culture.

What a wonderful world we live in and what a fantastic tool the internet is! And it amazes me continually how many beautiful people take time out of their day to share their passion, knowledge and skills! A search for Roasted Chana gave me all sorts of hints:

  • Use dried chickpeas.
  • Soak overnight and cook, then spread out to air dry.
  • Dry roast them, stirring now and then and don’t crowd the pan.
  • Season hot out of the oven.

I, of course, in a typical brash and bold American style corrupted the simple recipes I found with a few touches of my own. I went a little wild, flavoring these with what ever came to mind. I’ve made them with Curry, Adobo, Cajun, and my favorite so far, Jo Jo Spice!

Giving the still warm Garbanzos a quick spritz of cooking spray allows the spice blend to stick without risking any sogginess. A plus of using the dried Chickpeas? They’re fabulously frugal!

Pull out your pressure cooker if you have one to cook the peas. And if you don’t have one, why not? And by the way, the only way I’ve found to “save” all the recipes that become soggy because they’re roasted with olive oil? Fry them.

Oven Roasted Chickpeas

  • Servings: varies
  • Time: 2 hrs plus soak time
  • Difficulty: easy
  • Print

  • 1 pound dried chickpeas
  • Spice blend of your choice, to taste
  • Cooking Spray (or Olive oil in a squirt bottle)
  • Salt, optional

Soak Chickpeas overnight, cook according to package directions, drain and allow to dry. Spreading them out on an absorbent kitchen towel and rolling them around can help to facilitate the drying process.

Preheat oven to 400 degrees. Line a large baking sheet (or two) with foil, for easy clean up if you wish. Spread the dried chickpeas out. This is best done if the peas are not crowded.

Roast, stirring every now and then and rotating the pans front to back, top to bottom about half way through. Watch carefully towards the end – ovens vary in temperature and intensity. The timing in mine was about 45 minutes total, but this might vary by a lot depending on your oven, how crowded the pans are and what type of pan you use.

When the peas are still warm, spritz very lightly with oil, then sprinkle heavily with the spice of your choice. Carefully roll the chickpeas around in the spice mixture, taste, add more of your spice if needed. Chickpeas may also be salted at this point.

Store in an airtight container. These will keep for weeks and weeks but the flavoring may dull a bit with time,

from the kitchen of http://www.frugalhausfrau.com

Let’s talk about how to save money/time on this recipe:

  • Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
  • Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Read Strategies Applied for additional tips as well as throughout the recipe, for saving time and managing food.

8 thoughts on “Crispy Oven Roasted Chickpeas”

  1. Of course, here in India, we love Chickpeas. And right now I am cooking a pot with white chickpeas to use in salad, make Kaddalah, and a couple of other dishes – and one of those is going into my own Blog 🙂 🙂 :). Will make yours as well, later! Thanks.

      1. At the risk of repeating myself, I love chickpeas. I had a salad yesterday when I was in London, puy lentils, chickpeas, fennel, tomato and avocado. Manna from heaven.

        1. It sounds wonderful! I have never had the puy lentils; I think we have to get them off Amazon, but I’m crazy about any lentils. I think I should do a bunch of lentil recipes now that it’s fall!

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