Crispy, Crunchy Roasted Chickpeas
>> Thursday, July 30, 2009
I had a can of chickpeas sitting on my shelf for ages and couldn't decide whether to make hummus or the recipe below. I decided on crunchy versus creamy and went with this awesome snack. It makes a great MUCH healthier stand in for popcorn when watching a movie. Give it a try!
- 1 14.5 oz can chickpeas (garbanzo beans)
- 1 tsp olive oil
- 1/2 tsp smoked sea salt (more or less to taste)
- 1-2 sprigs chopped fresh thyme
- pinch of garlic salt
Pre-heat oven to 425 degrees.
Drain and rinse chickpeas then dry them well using paper towels.
Pour them into an even layer on a baking sheet lined with tinfoil.
Roast in the oven at 425 for 20 minutes then remove them and let them cool for a few minutes.
Pour into a bowl and add olive oil, salt, garlic salt and fresh thyme and mix until the beans are all nicely coated.
Pour them back onto the baking sheet and roast for another 10-15 minutes until all the beans are caremely-golden brown. You want them crunchy so make sure they are all nice and dark brown but not burned.
Pull out the baking sheet and let them cool then pour back into the bowl. Once they are ready to taste, tweak the seasoning to suit your palette.
You can play with seasoning on this, try fresh garlic, rosemary, cayenne or cumin. The possibilities are endless!
I used fresh thyme from my poor, struggling herb garden.
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4 comments:
great recipe. i've used it twice w/out fail, and have enjoyed the chick peas very much.
Thank you for the great feedback! Glad you enjoyed the recipe.
These were sooooo good! I substituted coarse sea salt and garlic powder, and added a little lemon juice and pepper. Such a good snack.
yum! there are so many ways to tweak this recipe. I have been thinking about doing a batch with some curry powder!
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