Roasted ChickpeasPosted by in Food
The holidays are coming and I appreciated all the ideas for party snacks in December Everyday Food. Fried chickpeas are a hot item currently and Martha has a recipe for making them in the oven. This was quite easy. Preheat the oven to 450. Pour 1/4 cup of veg oil on a baking sheet and heat up in the oven. Drain, rinse and dry two cans of chickpeas then dump onto the hot baking sheet and bake 10-12 min.
As you can see, some of mine got too brown. Some did not cook enough. And some were just right. They need to become dark and crunchy to be any good and it was really hard to know when that was. But it’s definitely easier than pan frying them. You’re supposed to sprinkle them with cayenne. I just salted them. The ones that were cooked perfectly were absolutely delicious.
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Sure have to try this – it just intrigues me and could not be simpler. I vote for the salted variety!
I’ve posted these too, and had some a little too dark. I had to make sure they were crunchy! I had some with just the sea salt and some with chipotle powder which was great! Some use a curry powder on them which is another twist…it’s endless….yum!
I took the tray out a couple of time and shook it and that seemed to help. The problem is one corner of my oven is hotter than the rest so I had to try to keep them out of that corner.
It is amazingly easy!
curious — how do the underdone and overdone ones taste?
I’d imagine they might still be edible.
Mmm, I love crunchy chickpeas! I do a version with curry powder that uses a LOT less oil–just two teaspoons for each can. So good. http://wordstoeatby.blogspot.com/2005/01/snack-time-curry-roasted-chick-peas.html