Thankfully that friend of mine understood my woes and knew she had a recipe for roasted chickpeas that she remembered being crunchy.
I tried it.
I loved it.
I threw away my old recipe for not-so-crunchy roasted chickpeas.
There was no going back.
This recipe for roasted chickpeas are loaded with flavor AND crunch! Now I'll be honest, I'm not much of a measurer when it comes to this recipe. I drizzle. I sprinkle. I bake until I think they're done. Feel free to follow the recipe or wing it on your own. Enjoy!
Crunchy Roasted Chickpeas
2 (15 ounce cans) chickpeas, drained and rinsed
(or about 1 1/3 cups dried beans that have been soaked and cooked- this is what I prefer)
3-4 Tablespoons extra virgin olive oil
1 teaspoon garlic powder
3/4 teaspoon cumin
1 teaspoon chili powder
sea salt to taste
1. Preheat oven to 350 degrees F.
2. Dry the chickpeas as best you can. I like to give them a spin in a salad spinner and then blot them on a clean kitchen towel.
3. Spread them out on a rimmed sheet pan so that they are in a single layer. Roast (with no oil or seasoning) for 20 minutes, until they are dry to the touch.
4. Remove them from the oven and raise the temperature to 425 degrees.
5. Toss them with the oil and spices.
6. Roast for an additional 15-20 minutes, until lightly browned, stirring occasionally. (Sometimes I will even go up to 30 minutes if I think they aren't crispy enough yet. I like some of my chickpeas black and toasty.)
7. Season the chickpeas with a little more salt if they need it. Then put them back in the oven and turn the temperature off. Allow the chickpeas to continue drying out and crisping up as the oven cools. (This step is not necessary, but I find it helps.)
8. Store in an airtight container or glass jar for up to 1 month. Make sure your chickpeas are completely cool before storing. (The chickpeas will begin to lose a little crunch over time.)