Have you ever wondered why chickpeas look so much like tiny butts? Whaaat? I know I sure haven’t. If I had wondered, though, I might have thought it was because I’m so behind the curve on posting about the crunchy, savory, snacky goodness of roasted chickpeas. Get it? Behind? Oh my GOD I hate me sometimes, don’t you? (Wait, don’t answer that. It’s no better than, “Do these tiny butts make my butt look big?” Am I right, the three married men who read my blog?)
Seriously, though, roasted chickpeas made the food blogger rounds in 2009. And unlike with kale chips, I haven’t been secretly making these for years and hiding the evidence from you to preserve my dignity. I made roasted chickpeas for the first time just today, in fact. I made three kinds, and I liked two of them — soy and lime, and pimentón and garlic — enough to pass them along to you.
Don’t worry, I already tested them with beer. They’re really quite good. So if you haven’t been on the roasted chickpea bandwagon for years at this point, might I suggest you hop on with me? Meet you at the beverage car.
- 3 cups cooked chickpeas (from two 15-ounce cans is fine)
- 1 Tablespoon olive oil
- 1 Tablespoon soy sauce
- 1 Tablespoon lime juice
- Pinch of fine sea salt
- Zest of one lime, grated on a rasp
- 1/4 teaspoon ground smoked paprika (sweet or hot, I used sweet)
- 1/4 teaspoon ground Hungarian paprika
- 1/4 teaspoon garlic salt
- Preheat oven to 400°F with a rack in the center. Pour chickpeas into a colander, discarding liquid, and rinse thoroughly. Line a rimmed baking sheet with paper towels, and pour the chickpeas onto the baking sheet. Cover with additional paper towels and dry thoroughly. Discard paper towels.
- Spread chickpeas evenly over the surface of the baking sheet. Roast on center rack, stirring occasionally, until chickpeas are just the slightest bit soft in the center. Start testing at the 20 minute mark.
- Remove baking sheet from the oven and toss the chickpeas thoroughly with the oil and either the soy sauce, lime juice, and salt or the paprikas and garlic salt. Roast about 10 minutes more, just until chickpeas are crisp all the way through. If you’re making the soy and lime variety, toss with lime zest. Serve warm or at room temperature. Keeps in an airtight container at room temperature for a few days.
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