Months ago I bookmarked a recipe on AT’s The Kitchn for oven-roasted chickpeas. Crispy! Salty! Healthy!
Last night I came home well before Ben was due back, and found myself rifling through the pantry in search of a bag of snapea crisps* I was sure were lurking there. I was wrong, and I found myself really wanting something besides salt & vinegar chips to snack on, so I finally pulled out a can of garbanzo beans and tried out the recipe.
Actually, “recipe” is a bit grand:
-Preheat the oven to 400.
-Rinse a can of chickpeas (or two, if you’re a glutton like I am and you want enough to share) and blot dry (I actually skipped the blotting because I am lazy).
-Spread the rinsed beans on a cookie sheet (WITH SIDES, if you don’t want to spend the rest of your life fishing lost garbanzo beans out from under kitchen tables, shelves, etc.) and toss with a couple tablespoons of olive oil.
-Roast for 30-40 minutes, shaking every ten minutes or so, until the beans are crispy all the way through.
-Toss with salt and spices of your choice.
-Try to share.
I used a random jar of steak seasoning that I got at a Frankie & Johnnie’s Steakhouse event a while ago. The Kitchn used salt and garam masala. Next Time I might try something different, but they’re probably be good with plain old sea salt, too.
I could have roasted them an extra couple minutes; some of the beans were still a little soft inside. I didn’t mind the different textures, though–I’ll be doing this again as soon as I buy more cans of chickpeas. (By the way, I did manage to save about 12 beans for Ben…)
*You haven’t had Snapea Crisps? Dude. Ben thinks they’re gross but I can eat a whole bag at once, and I’m usually not a whole bag at once girl.
They sell them at both Trader Joe’s and Whole Foods, I think? And they taste just like snow peas, but crunchy and greasy.