I’ve been making a lot of roasted chickpeas lately, throwing them on salads, over soup or just snacking on them as I work. They are perfectly crunchy and filling. After a few times of making them, and a few tips from friends and cookbooks (thanks for the honey trick Jen!!), I think I have them perfected.
Roasting chickpeas is so easy… getting
them perfectly crispy- not
so easy. If you’re looking to make them extra crispy, make sure you dry them well and remove most of the skins. To get the skins off the beans you can squeeze them with your thumb and index finger or rub them with a paper towel. Once they’re dry with skins removed you can toss them in the spices and oil. Bake, toss, then bake again, drizzle with honey, then bake again. Hope that’s simple enough!
Here are some ideas of what you could use them on top of –
Cookie and Kate’s Greek Salad or Sweet Potato Tacos
Naturally Ella’s Abodo Squash with Quinoa
Honey Spice Roasted Chickpeas
- 1 can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon sea salt
- 1 tablespoon honey, optional
- Preheat oven to 425 degrees
- Drain, rinse then dry the chickpeas. Discard any loose skins by pinching the beans in between your thumb and index finger (the beans should pop right our of their skins).
- Mix the salt, cumin, paprika and oil, then toss the dried beans into the mixture.
- Bake for 10 minutes. Shake the pan to prevent them from sticking then bake for another 10 minutes.
- *Drizzle with honey then place back into the oven for 5-8 minutes or until crispy.
I’m glad you posted this today. I’ve been craving chickpeas and needed some inspiration and tips.
How long does it take to get the skins off? I can get so lazy sometimes.
I would say you definitely don’t have to get all of them off, they just get crispier when you do. When I’m lazy I just discard those that are already coming off. Enjoy friend!!
Great tips. Now I know why mine weren’t dazzlingly delicious…didn’t remove the skins. Thanks!
I’ve been making lots of roasted chickpeas lately for take-to-work snacks– can’t wait to try honey on them like this! I find turning the oven off and leaving them in for about 15-20 more minutes at the end as the oven cools can also help to crisp them up.
We went to a new Italian organic wine bar in Sydney last night and they served rosemary roasted chickpeas in little nut bowls with your drink order– lovely!
Thanks for the tip on leaving them in the oven longer. I’ll try that next time. And that bar in Sydney sounds lovely!!
I make mine from dry chick peas and when baking I bake on 350 for an hour, shaking the pan every 20 mins. Extra crunchy, every time..even with keeping the skins on! A little more work for great results 🙂 looking forward to adding the honey 🙂
Good to know that you keep the skins on Melissa. I hate taking the time to take them off, so maybe I’ll give that a try!
To get the skins off I put them in water and slough them off, the skins float up and don’t stick to your fingers. It also gets some of the extra starchiness away from the beans. Yes, you still handle each one, but it seems to go quickly.
Thanks for the tip Marty. Totally trying that next time!!
I have tried to Pin a couple of your recipes – no go!
I’m so sorry to hear that M. I just tried pinning from this same post and it worked. Maybe if you could try again today and let me know. Thanks so much for stopping by my blog!