CRUNCHY ROASTED CHICKPEAS
Make these crunchy chickpeas for an easy, healthy, flavor-packed snack! Salt and olive oil is all you need for the roasted chickpeas, but if you want to jazz them up, add some spices or seasoning as soon as they're out of the oven!
Provided by Suzy Karadsheh
Categories Snack
Number Of Ingredients 4
Steps:
- Drain and dry chickpeas very well. Dry them up using some paper towels and leave them in a colander until they have dried as much as possible (OR you can spread them on a large baking sheet lined with paper towel for a while.)
- Heat the oven to 400 degrees F and position a rack right in the middle.
- Spread the chickpeas well on a bare baking sheet (do not line the baking sheet with parchment or foil.) Drizzle a generous amount of extra virgin olive oil and season with kosher salt. Toss chickpeas and make sure they are well-coated with the olive oil. Spread them out well on the sheet.
- Roast in heated oven anywhere from 20 to 35 minutes, shaking the pan every 10 minutes or so for even cooking. Don't rush it, make sure the chickpeas turn a deeper golden brown and the exterior is nice and crispy, that's when they're ready.
- Season roasted chickpeas. Once you take the chickpeas out of the oven, immediately season with spices of your choice. This time, I used za'atar, sumac, and harissa blend (up to 2 tsp each) for warm Middle Eastern and Moroccan notes. Play with the amounts to your liking, and change up the spices according to what you have. (see more flavor ideas up in the post)
Nutrition Facts : Calories 33.2 kcal, Sodium 78.8 mg, Fat 1.5 g, SaturatedFat 0.2 g, Carbohydrate 3.8 g, Fiber 1.2 g, Protein 1.4 g, ServingSize 1 serving
ROASTED PEAS
Roasted Peas are a delicious and crunchy snack, perfect for on the go. Pop them into lunchboxes or use them to top salads for added texture.
Provided by Amy Whiteford
Categories Snack
Time 45m
Number Of Ingredients 3
Steps:
- Preheat oven to 175C / 350F and line a baking tray with baking paper or foil.
- Thaw the frozen peas, lay them on a clean dish towel/ paper towel and pat dry.
- Place peas in a mixing bowl, add the olive oil and sumac (or another flavouring you wish to use). Stir to coat the peas.
- Place peas on the prepared baking tray and spread out. Do not overcrowd the pan or the peas will steam and not roast well.
- Bake for 40 mins, checking on them every 10 mins and giving them a little shake to ensure even cooking. Keep a good eye on them after 30 mins for burning.
- Allow cooling on the baking tray before serving.
Nutrition Facts : Calories 60 kcal, Carbohydrate 9 g, Protein 3 g, Fat 1 g, Sodium 3 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
ROASTED CHICKPEAS
Chickpeas are oven roasted and seasoned to taste for a delicious high fiber snack
Provided by akcpa
Categories Appetizers and Snacks Beans and Peas
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.
Nutrition Facts : Calories 161.3 calories, Carbohydrate 19.3 g, Fat 7.7 g, Fiber 3.8 g, Protein 4.2 g, SaturatedFat 1 g, Sodium 337.3 mg
SPICY ROASTED CHICKPEAS RECIPE BY TASTY
Here's what you need: chickpeas, olive oil, ground cumin, chili powder, cayenne pepper, salt
Provided by Crystal Hatch
Categories Snacks
Yield 1 serving
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F (200°C).
- Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
- In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Toss well to coat evenly.
- Spread chickpeas out on a parchment paper-lined baking sheet.
- Roast for 15-20 minutes.
- Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
- Cool for 5-10 minutes.
- Enjoy!
Nutrition Facts : Calories 823 calories, Carbohydrate 115 grams, Fat 25 grams, Fiber 34 grams, Protein 38 grams, Sugar 20 grams
ROASTED CHICKPEAS 3 WAYS
These little flavor bombs come together quickly. Use standard pantry ingredients to make 3 varieties that kids will love. The longer you dry the chickpeas before baking, the crisper they will be. If you have time, strain and rinse them, pat them dry, spread them on a baking sheet and refrigerate them, uncovered, overnight, before roasting.
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 3 cups (six 1/2-cup servings)
Number Of Ingredients 14
Steps:
- For the chickpeas: Preheat the oven to 400 degrees F.
- Put a few layers of paper towels on your work surface. Strain and rinse the chickpeas in a colander, then shake off as much water as possible. Transfer them to the paper towels, top with more paper towels, then pat them gently and roll them around a bit to dry. Discard any papery skins that have peeled off or are about to. Slide the chickpeas onto a large rimmed baking sheet, and let stand at room temperature for at least 30 minutes.
- Roast the chickpeas, stirring them occasionally to keep them from burning in spots, until a little shriveled and pretty crispy, about 45 minutes. Start checking them at around 35 minutes to make sure they are not burning.
- Meanwhile, make the seasoning mixes. For the Taco Seasoning: Mix the chili powder, coriander, cumin, granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
- For the Vinegar-Lime Seasoning: Mix the vinegar, lime zest and 1/2 teaspoon salt in a small bowl.
- For the Onion-Garlic Seasoning: Mix the granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
- When the chickpeas are done, divide them evenly among 3 medium bowls. Toss each batch with 1 tablespoon of the oil, then toss 1 batch with each of the seasoning mixes.
- Return the chickpeas to the baking sheet, keeping each batch separate. Roast them for 3 minutes, just to cook the seasonings slightly. Let cool completely on the pan on a rack, about 30 minutes, then transfer to airtight containers. The chickpeas will keep for 1 day and will soften slightly as they sit.
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- Thaw the peas in a colander or on a paper towel. When they are no longer frozen, spread them out on a clean paper towel and gently press another towel on top. Blot out any moisture and repeat this step as needed until the peas are noticeably drier. Be careful not to smush them.
- Transfer the peas to the baking sheet and toss in the olive oil, paprika, and garlic salt. Spread them out in a single layer, being careful not to overcrowd.
- Bake for 30 to 40 minutes until the peas are browned and some of the smaller ones are shriveled. Shake the baking sheet every 10 minutes to promote even cooking. Remove from oven and enjoy!
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