It’s time to jump on the baked chickpea bandwagon!
Usually, chickpeas are not one of my go-to ingredients. I might throw some into a pasta salad or if I’m feeling up for it, use them for homemade falafel–but that’s pretty much it. So when I saw all these baked chickpea recipes popping up around the inter webs, I was intrigued. And a little skeptical.
I mean, would chickpeas really make that great of a snack? Would they turn out crispy or just sorta chewy? But I decided to go ahead and give it a try yesterday. I was already in the kitchen making lots of freezable food to get ready for the upcoming school year and since the chickpeas take less than 5 minutes of hands-on time before sending off to the oven to bake, I figured it would be the perfect time to figure out what all the hype was about.
During my original recipe research, the bake time + oven temperature seemed to be a bit lower than what I ended up going with, but I had great results with what is listed in the recipe. If it is your first time making them, I might start checking 10 minutes or so before you think they could possibly be done, just to make sure. Plus, if you’re turning them every once in awhile, you’ll get an idea of their doneness that way too.
I don’t think I could have been prepared for just how amazing these turned out: super crunchy, super smoky. I could seriously not stop popping them into my mouth–even during the photo shoot, I kept stealing them from the bowl before I remembered that I had to shoot first, eat second!
The end result sorta reminds me of wasabi peas, another one of my favorite snack, just not quite as crunchy and a whole lot more cumin-y. Make sure that you do turn/mix the chickpeas around every once in awhile, also, because even while I did that, I still had a few only semi-crunchy chickpeas. They’re all still tasty though!
Have you ever baked chickpeas? Results? Other seasonings?
Smoky Baked Chickpeas
Makes about 1 cup
1 15.5 ounce can chickpeas, drained and rinsed
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
1/4 cup olive oil
Pre-heat oven to 425 degrees.
After the chickpeas are drained and rinsed, shake off the excess water and pour them into a large bowl.
In a small bowl, combine salt, smoked paprika, cumin, and cayenne pepper to form the spice rub. Mix well.
Pour the olive oil over the chickpeas. Mix and then add the spice rub, continuing to mix until evenly distributed.
Place the chickpeas on a baking sheet, making sure to spread them out. Place them in the oven and bake until crispy, about 45-60 minutes, turning every so often.
Remove from the oven and enjoy!
Time: 50-65 minutes