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Crispy Spiced Chickpeas



You can vary the spices and have these taste slightly different each time you make them. The key is to blot the canned chickpeas after draining them before you cook them or they will not get crisp.


These make a great, healthy snack and I use them in the place of croutons in salads when I am of a healthful mindset. I recently used these, dusted with cumin, in a dish of cauliflower steak, caramelized red onion and tahini drizzle and they tasted equally yummy tossed in Old Bay and added to a warm winter vegetable buttermilk "Caesar".



1 can of chickpeas

Spice of your choice

Salt to taste


Preheat oven to 425.


Drain the chickpeas well. Blot them with a kitchen towel but do not get them bone dry or the spices will not adhere.


Toss the dry chickpeas in liberal amounts of the spice that you choose and some salt. (If using Old Bay, salt is not necessary as the spice mix is already salty.)


Remove the chickpeas from the container in which you tossed them in the spice and spread on a parchment paper lined baking tray.


Bake for twenty minutes, stirring at the halfway mark to redistribute the chickpeas and to allow every surface to crisp up.


Taste one after twenty minutes and either remove from the oven or cook for up to an additional ten minutes. You are looking for a crisp exterior with a center that still has a bit of a give.


Remove from the oven and allow to cool to room temperature before using. My current favorite way to use them is as with curry powder as a topping for a steamed sweet potato with greens and tahini, as illustrated below.




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