Roasting chickpeas is really easy. All you do is drain a can really well and pat them dry as best you can—moisture is what keeps anything from getting nice and crispy—then spread them out on the darkest baking sheet you own (it will conduct heat more efficiently than lighter ones), drizzle with oil and sprinkle with salt and any other spices you like.
Done well, they’re an addictive nibble.
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You Will Need:
- 1 19 oz (540 mL) can chickpeas, rinsed and drained well
- canola oil, for cooking
- 2-3 tsp chili or curry powder (optional)
- coarse salt, to taste
Instructions:
1. Preheat the oven to 425˚F.
2. Pour the chickpeas into a bowl and pat them with paper towel to absorb as much moisture as you can. Drizzle generously with oil (a couple tablespoons) and sprinkle with chilis powder and salt; toss to coat, then spread out on a parchment-lined baking sheet, keeping them in a single layer.
3. Roast for 20-30 minutes, shaking the pan once or twice, until they’re nice and golden and crunchy. Serve right away — they won’t stay crunchy in storage.
Serves 4.
Julie Van Rosendaal
Read more from Julie here.
Julie Van Rosendaal is the author of six best-selling cookbooks (with a seventh due out this fall), the food editor of Parents Canada magazine and the food and nutrition columnist on the Calgary Eyeopener on CBC Radio One. She is a recipe developer, TV personality, food stylist and writes about food for local, national and international publications. She is perhaps best known as the voice behind her popular food blog, Dinner with Julie, where she documents real life at home in Calgary with her husband and nine-year-old son. Connect on twitter @dinnerwithjulie.
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