Crunchy Roasted Chickpeas, Two Ways

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.

  • Super duper psyched to make and try these!! Our family LOVES chickpeas…so this is sure to please us all! :) I am especially looking forward to trying the soy & lime!ReplyCancel

    • Woohoo! They’re great party food. And since I need you to act like I’m present at all your parties even when I’m not, I think you should definitely make them! You could do taco or fajita seasoning for Mexican Fiesta….ReplyCancel

  • I was just thinking about how I had to make some roasted chickpeas because I am constantly coming across recipes for them – these two types look great! (We also have clandestine kale chip making in common.) Thanks for sharing!ReplyCancel

    • Here’s to secret kale and crunchy chickpeas! Thanks for visiting, Leah.ReplyCancel

  • Roasted Chicken-peas. Now that is new. Not from the sense of eating them, we get plenty in Indian stores but to make them at home. Yum yum ….
    I have to give these a try.ReplyCancel

    • Hi, Rituparna. These are so easy to make, it’s definitely worth doing it at home. I actually almost did a garam masala version too — I’m sure they’d be really good.

      Glad to have been introduced to your blog. I am always on the hunt for new Indian recipes!ReplyCancel

  • LizaJane

    In my house we refer to these little mites as “chicken brains” … which makes them much more attractive to children of a certain age! I love roasted chickpeas and these spices look yummmmy.ReplyCancel

  • Danielle

    Can’t wait to make these! What a great snack! So psyched!!ReplyCancel

  • I can just imagine how addictive these are!ReplyCancel

  • Little tiny butts: hilarious, brilliant and totally mind-blowing that I’ve never looked at them that way. Because that’s a way I’d totally look at them. And now I’ll never seen them any other way.ReplyCancel

  • Nicole

    Hahaha we always used to call them “butt beans” growing up :). I have tried a recipe for roasted garbanzos before, but they just turned out dry and soft. This recipe has a much longer cooking time so hopefully i’ll get that delicious roasted crisp/crunch. Just have to dip into my stockpile of canned beans. Thanks!ReplyCancel

  • Leah Williams

    I can’t believe my eyes. A roasted chick pea recipe. I have been looking for this for years. I had them many years ago at a friend of my mother-in-laws house and loved them. Now I can make them myself anytime. I like chick pea’s but no one else in the family does. Maybe they might try these.ReplyCancel

  • Kristy

    I love chicpeas and I was so excited to make these. Got a question though. Is the texture supposed to be crunchy like a corn nut or a little tougher? I followed the instructions carefully but my teeth kind of hurt after eating them. I love the flavoring but i wasn’t too excited about the texture. Please let me know any tips to make it just right!ReplyCancel

    • Hi, Kristy! Roasted chickpeas do turn out a little denser than corn nuts, but they definitely shouldn’t hurt your teeth. They get too hard if you bake them for too long. I’m actually going to shorten the cooking time in my recipe based on your feedback so other people don’t have this issue — I think my tiny British oven took longer than it should have to get them crispy. Thanks for the feedback. Hope you’ll try again!ReplyCancel

      • Kristy

        Thanks Carolyn! I do agree all ovens are different. I’m going to tweak the cooking time or the temp based on my oven. Can’t wait to make it again!!ReplyCancel

  • […] These crunchy roasted chickpeas look like a snack that could do a pretty quick disappearing act. […]ReplyCancel

  • mitard

    Oh man, these were so delicious! “Were” because they didn’t last long: even though I made double the recipe we ate about half as a “post-dinner snack”. I made the lemon+soy sauce variety, and then put some more salt (next time I’ll put 3x the amount of soy sauce I think) and ground some fresh pepper over them. You were right: they would’ve been fantastic with beer, but all we had on hand was wine.

    Thanks so much!!ReplyCancel

  • […] Crunchy Roasted Chickpeas, Two Ways | Umami Girl 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. This will probably take about 30 minutes, but start testing at the 20 minute mark, since ovens vary substantially. 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. […]ReplyCancel

  • […] adapted [only slightly] from Umami Girl […]ReplyCancel

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