Garbanzo Beans or Chickpeas as they’re also called are my hands down favorite bean ever! Well, I love other beans of course, and If I had to pick I’d say black beans, lima beans and edamame are right up there with chickpeas but chickpeas were the first bean I fell in love with so they’d always hold a special place in my heart.
I truly love them in anything. Soup, chili, stew, salad, sauteed with greens and other veggies. In rice, cous cous, or farro dishes, obviously as hummus. I love them in traditional Indian, Middle Eastern and Hispanic dishes, I just love, love, love them. They are probably the bean I buy and eat most frequently but sometimes - if you’re like me - you don’t want to go through the whole rigamarole of making something just to enjoy the one ingredient you love. Am I right? Now, I am no stranger to eating chickpeas right out of the can, I do it often, and it’s delicious, but some days you jsut need a little more than that, but you want something less than a meal. Well roasted snack chickpeas are just the thing!
|Roasted Indian Spiced Chickpeas|
Now roasting chickpeas isn’t exactly a new idea, so I can’t take credit for it. I’d seen mention of it before in magazine’s and online articles that connected to ‘healthy snacking’ though always intrigued by the idea I’d never actually thought to do it until last week. By then the recipes I’d previously seen were distant memories but roasting chickpeas seemed an easy enough task. All I needed to do was decide what flavorings I wanted to use. In the end I decided to go with a Mexican inspired flavor, and an Indian inspired flavor. Since they are two of my favorite types of cuisine and both traditionally use chickpeas it seemed a no-brainer.
|Chili Lime Roasted Chickpeas|
I was so impressed with the finished result. Not only do these things cook up fast, but they’re delicious! Absolutely-freaking delicious. They’re a truly healthy snack, and hearty too. The perfect thing to munch on pre-dinner when you usually reach for the sweets. They’re great served hot out of the oven or at room temperature, and truth be told they’re not half bad cold either. Bring a batch to your next BBQ or pot-luck and stick them on the snack table beside the chips, dips, pretzels, and party mix. They’ll be a sure fire hit.
Roasted Chickpeas 2 ways
(Cooking Instructions are the same for both)
Chili Lime Roast Chickpeas
1 15oz can Chickpeas
1 ½ Tbsp Lime Juice
½ Tbsp Agave Nectar
3/4 tsp Chili Powder
3/4 tsp Ground Cumin
Indian Spiced Roast Chickpeas
1 15oz Can Chickpeas
1 Tbsp Lemon Juice
½ Tbsp Agave
½ Tbsp Olive Oil
3/4 tsp Curry Powder
3/4 tsp Gram Masala
1/4 tsp Ground Coriander
1/4 tsp Ground Cumin
- Preheat oven to 400'F
- Drain and Rinse Chickpeas, then pat dry. Try to get them as dry as possible, before transferring them to a bowl.
- In a separate small bowl whisk together all flavor ingredients, both liquids and spices.
- Pour over the chickpeas and stir until thoroughly combined.
- Spread chickpeas in a single layer over a parchment lined baking sheet. Bake for 10-15 minutes then stir and bake another 10-15 minutes until chickpeas are brown and crispy.
- Remove from oven and transfer to a serving bowl, serve hot or refrigerate in an airtight container for later.
*** Note - For an Oil-Free version of the Indian Spiced Chickpeas Omit Olive Oil and use Lemon Juice or Tamarind Paste instead.***
PS: This probably goes without saying but if you decide to make both flavors at once do not put them on the same baking sheet. Use two different sheets!