Roasted chickpeas are my new obsession. Either roast them alongside vegetables (cauliflower, carrots, brussel sprouts are all good). Or follow the recipe below and add them to salads, serve them with drinks or have them as a healthy snack. They add a delicious crunch to pitta and houmus.
If you are Stateside you’ll know these as garbanzo beans. If you are in the UK they are chickpeas.
400g (14oz) can of chickpeas, drained well
1 tablespoon olive oil
Sea salt and freshly ground black pepper or half a teaspoon of smoked paprika or garam masala
- Preheat the oven to 400F (200c).
- Toss the chickpeas with the oil plus a big pinch of salt and smoked paprika or garam masala, if using.
- Place on a metal baking sheet (cookie sheet) so they are well spaced and roast for around 30 minutes, tossing once in the middle of cooking.
- They are ready once they are really crunchy. Some of them will have popped slightly too. A bonus.
- Eat them quickly. If you have leftovers (unlikely unless you have more will power than me) pop them back in the oven to crisp them up.