Roasting chickpeas is one of my favorite ways to prepare canned garbanzo beans. I first learned about cooking them this way when I came across this salt and vinegar roasted chickpeas recipe. It’s delicious, and definitely one of my favorite easy protein recipes. The only downside is that it requires a lot of vinegar, and the cooking time is a little too long for my liking. When you roast them for the full amount of time the chickpeas end up crunchy. I prefer them a little crunchy on the outside but still soft in the middle.
Lately I’ve been preparing these simply, skipping the vinegar and roasting them for a shorter amount of time. It’s good for a quick dinner or a snack. They are great over salad, or served with rice and vegetables like I did here. I’ve been meaning to try them over buttered pasta as well. A saffron pasta would be even better…
This recipe really is simple. You can do any mixture of spices, or none at all if you prefer. They’re tasty with nutritional yeast sprinkled over the top as well.
1 15oz can chickpeas, drained and rinsed
1 tablespoon extra virgin olive oil
2-4 teaspoons spices (cumin, chili powder, and curry powder are all good options)
Salt and pepper
Preheat oven to 400.
Line a baking sheet with foil or parchment paper (produces more crispy chickpeas). Arrange the chickpeas on top and drizzle with olive oil.
Massage with spices and salt and pepper.
Roast for 15 minutes. Check to see how crispy they are. I think they’re perfect when the chickpea skins start to peel off, the outsides are browned, and the inside is still soft. If you prefer them crunchier, roast for another 10 to 15 minutes.