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Spiced Chickpeas
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Spiced Chickpeas

Chickpeas tossed in butter and olive oil and a sweet & spicy coating.
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4
Author Cookie Madness

Ingredients

  • 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 ½ teaspoon each -- oil and butter
  • ½ teaspoon low sodium soy sauce
  • ¼ teaspoon of ground ginger
  • ⅜ teaspoons of ground cumin
  • ¼ teaspoon of kosher salt
  • ⅛ teaspoon ground cayenne
  • ½ tablespoon granulated sugar
  • Red pepper flakes for sprinkling optional

Instructions

  • 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.

Notes

For a small batch or practice batch, use 1 can of chickpeas and a 9x13 inch pan.
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.