It took me a while to get roasted chickpeas right. My first attempt resulted in a texture that was both chewy and burnt at the same time, and I realized there was more to making them than just throwing them in the oven and stirring every 15 minutes. After testing a few different techniques I finally got the texture I was looking for — crispy throughout (with maybe a few couple of chewy outliers).
The trick is to make sure the beans are absolutely dry. I found it difficult to get the peas completely dry just by patting them with paper towels, so after doing that I put them in the oven as it was preheating for about 5 minutes and let them sit for another 5. I also baked them without any oil or butter for the first round, then added the oil and seasonings halfway through. And finally, I used the trick I use with biscotti and granola to help ensure crispness which is to let the beans sit in the oven for about 30 minutes. This is my husband’s new favorite snack. My only complaint it that it’s way to easy to eat a whole batch. Before you know it, you’ve downed a whole can of chickpeas! Proceed with caution if you have control issues around salty, delicious, snacks. The other bugaboo is that these don’t keep well and you pretty much have to eat them on day one.
UPDATE: I’ve made these a few times since and have discovered that fresh chickpeas come out a little crispier than canned. If you can remember to soak and cook the peas fresh, go for it!
- 2 (15 ounce) cans chickpeas or 1 12 to 16 oz bag of raw chickpeas prepared as directed on bag**
- 1 tablespoon olive oil or 1/2 teaspoon each -- oil and butter
- 1/2 teaspoon low sodium soy sauce
- 1/4 teaspoon of ground ginger
- 3/8 teaspoons of ground cumin
- 1/4 teaspoon of kosher salt
- 1/8 teaspoon ground cayenne
- 1/2 tablespoon granulated sugar
- Red pepper flakes for sprinkling (optional)
- Drain and rinse the chickpeas, then lay them on paper towels for about 10 minutes to remove moisture. Try to get them completely dry. One trick is to put them on the baking sheet and let them sit in the oven for about 5 minutes as it preheats.
- Preheat oven to 425 degrees or if your oven runs hot, 400 F. 425 F is fine, but you'll need to keep a very close eye on the peas.
- Spread the chickpeas on a rimmed baking sheet and roast, unseasoned for 15 minutes, keeping a close eye on them.
- Meanwhile, mix the oil and soy sauce together in a small cup. Mix the spices together in another.
- Remove the partially baked chickpeas and drizzle with the oil mixture. Sprinkle spices over the top and stir well. Return to the oven for another 15 minutes. Check peas again -- they should not be burnt, but at this point they will probably not be completely crisp, especially if you used 400 F.
- Turn off the oven. Remove chickpeas, swirl them around in the pan and return to the now "off" oven. Let them sit in the warm oven with the door ajar for about 30 minutes, then remove from oven and let cool.
- If your peas aren't crisp using this method, try again and let them sit with the oven door closed. It might take a little experimenting to get your ovens and time to the right settings, but this is a good start.
Also, I found that Goya brand was the easiest to rinse and dry. For some reason the other brand I like had a bit more moisture. That being said, I like using freshly cooked chickpeas from a bag the best, it just takes more planning since you have to cook them for several hours in advance before roasting.