Big victory today! My bean-hating husband declared he LOVED these crispy roasted chickpeas!!! Woohoo, I’m jumping up and down!
Until today I’ve had limited success roasting chickpeas. They either popped all over the oven, or were not crispy enough and turned mushy quickly… These were PER-FECT .
I will share my secrets:
I used a can of chickpeas, drained and rinsed them, then removed the skins. I used the simple technique of pinching them gently between two fingers, and the skin came off very easily. It took me about 5 minutes, but it was well worth the effort! There are other techniques you can use, such as rubbing gently with a towel https://youtu.be/B-OQuYH9V50, or quickly heating them with baking soda then rubbing them with your hands in several changes of cold water https://youtu.be/2Hh9tDJoUjw.
Next, I dried them really well rolling them gently between 2 towels.
Then I let them air dry nicely, spread out on a baking sheet lined with paper towels, for a couple hours.
Heated my oven to 400F. Removed the paper towels, drizzled 1 tbsp olive oil over the chickpeas, tossed them until well coated, and placed the sheet in the oven.
After 15 minutes, I started tossing them periodically, and continued baking for a total time of 30 minutes.
Once out of the oven, I sprinkled them with 1/8 tsp salt, 1/4 tsp zaatar, 1/4 tsp Aleppo pepper, 1/4 tsp sumac (You could use any other spices you like).
Tossed together and ta-da! Ready to eat. They were tasty little morsels.
Now, you try it!
Other recipes you might like:
Crispy roasted chickpeas
- Remove the skins by rolling them between two towels then pinching them gently with your hands, or use one of these techniques:#1. Spread drained chickpeas on a flat surface, rub them gently with a towel for 30 seconds. Be careful not to apply to much pressure, you don't want to crush the chickpeas. Stop rubbing and remove the skins that have come lose. Repeat as needed.#2. Toss the rinsed and drained chickpeas with baking soda (1½ teaspoons per 15-ounce can). Heat them in the microwave or in a skillet over medium heat for 2 to 3 minutes until the beans are hot. Transfer the beans to a large bowl and wash with three or four changes of cold water, while agitating the beans vigorously between your hands to release the skins, which will float easily away.
- Once peeled, dry the chickpeas between two towels, patting them gently. Line a baking sheet with a dry towel and spread them out on top. Let them air dry for a couple hours if possible. Drying the chickpeas is key to getting them nice and crispy once roasted.
- Preheat oven to 400°F.
- Remove the towel from under the chickpeas. Drizzle them with 1 tbsp olive oil, toss until well coated.
- Place the sheet in the oven. After 15 minutes, give them a gentle toss. Check on them and toss again every 5 minutes or so, and continued baking for a total time of 30 minutes or until slightly browned.
- Take the sheet out of the oven, sprinkle with salt, zaatar, Aleppo pepper, and sumac (or any other spice combination you like).
- Toss and serve.
- Once completely , you can store these in an airtight container at room temperature for about a week.