ROASTED CHICKPEAS 3 WAYS
These little flavor bombs come together quickly. Use standard pantry ingredients to make 3 varieties that kids will love. The longer you dry the chickpeas before baking, the crisper they will be. If you have time, strain and rinse them, pat them dry, spread them on a baking sheet and refrigerate them, uncovered, overnight, before roasting.
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 3 cups (six 1/2-cup servings)
Number Of Ingredients 14
Steps:
- For the chickpeas: Preheat the oven to 400 degrees F.
- Put a few layers of paper towels on your work surface. Strain and rinse the chickpeas in a colander, then shake off as much water as possible. Transfer them to the paper towels, top with more paper towels, then pat them gently and roll them around a bit to dry. Discard any papery skins that have peeled off or are about to. Slide the chickpeas onto a large rimmed baking sheet, and let stand at room temperature for at least 30 minutes.
- Roast the chickpeas, stirring them occasionally to keep them from burning in spots, until a little shriveled and pretty crispy, about 45 minutes. Start checking them at around 35 minutes to make sure they are not burning.
- Meanwhile, make the seasoning mixes. For the Taco Seasoning: Mix the chili powder, coriander, cumin, granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
- For the Vinegar-Lime Seasoning: Mix the vinegar, lime zest and 1/2 teaspoon salt in a small bowl.
- For the Onion-Garlic Seasoning: Mix the granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
- When the chickpeas are done, divide them evenly among 3 medium bowls. Toss each batch with 1 tablespoon of the oil, then toss 1 batch with each of the seasoning mixes.
- Return the chickpeas to the baking sheet, keeping each batch separate. Roast them for 3 minutes, just to cook the seasonings slightly. Let cool completely on the pan on a rack, about 30 minutes, then transfer to airtight containers. The chickpeas will keep for 1 day and will soften slightly as they sit.
ROASTED CHICKPEAS
Provided by Alton Brown
Time 9h10m
Yield 4 to 6 appetizer servings
Number Of Ingredients 5
Steps:
- Place the chickpeas in a medium bowl and cover with 2 inches of water. Soak overnight.
- Heat the oven to 400 degrees F.
- Drain the chickpeas, return to the mixing bowl, and set aside. Place 1/4 cup vinegar, mustard, and 1 teaspoon salt into a small lidded container and shake vigorously to combine. Add the olive oil and shake to combine. Pour the dressing over the chickpeas and toss to combine. Spread the chickpeas on a half sheet pan and roast until the chickpeas are deep golden brown and crunchy, tossing every 15 minutes, for 60 to 65 minutes. Remove from the oven, return to the mixing bowl, add the remaining vinegar and salt, and toss to combine. Transfer back to the sheet pan and spread out to cool completely before serving as a snack.
THE BEST DRY-ROASTED CHICKPEA RECIPE
This is a tasty, crunchy snack and you can customize your seasoning based on your preferences. Dry-roasting is the key. Enjoy!
Provided by thefmw
Categories Appetizers and Snacks Beans and Peas
Time 54m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spread garbanzo beans in a baking dish and pat dry with a paper towel.
- Bake in the preheated oven, stirring halfway through, about 22 minutes. Toss with olive oil, salt, and pepper in a large bowl. Return to the baking dish.
- Continue baking chickpeas, stirring halfway through, until golden and dry on the outside, about 22 minutes more.
Nutrition Facts : Calories 105 calories, Carbohydrate 16 g, Fat 3.2 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 0.4 g, Sodium 354.8 mg
OVEN-ROASTED CHICKPEAS
This is a great, healthy snack or finger food that pairs well with a cold beer, if desired. I came up with this recipe and needed to share.
Provided by bpuckett87
Categories Appetizers and Snacks Beans and Peas
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine drained chickpeas, olive oil, 2 teaspoons salt, hot sauce, paprika, garlic powder, chili powder, black pepper, and cumin in a large bowl. Spread evenly over 2 baking sheets.
- Bake in the center of the preheated oven, stirring every 10 to 15 minutes, until chickpeas are golden and look dry on the outside, about 45 minutes. Remove from oven and sprinkle with remaining 1 teaspoon salt. Let cool before serving, 5 to 10 minutes.
Nutrition Facts : Calories 146 calories, Carbohydrate 16.4 g, Fat 7.7 g, Fiber 3.4 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 813.9 mg, Sugar 0.1 g
ROASTED CHICKPEAS
Packed with plenty of fiber, a "good-for-you" snack. From a supermarket handout...samples were yummy!
Provided by Julie Bs Hive
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400°. Line a large, rimmed baking sheet with parchment paper or foil.
- In a small bowl, crush rosemary and salt together between your fingers so that the rosemary needles are broken up. Use a mortar and pestle if you have one. Put chickpeas in a medium bowl and add olive oil, salt and rosemary mixture. Toss until chickpeas are well coated.
- Put chickpeas in a single layer on baking sheet. Bake for 25 minutes, occasionally shaking pan to make sure chickpeas roast evenly. When done they should be golden brown and crunchy.
- Remove from oven and let cool before handling, about 10 minutes. Serve warm or at room temperature; these are best eaten the same day. Store in a covered container at room temperature for up to 3 days.
Nutrition Facts : Calories 189.8, Fat 3.9, SaturatedFat 0.5, Sodium 811.7, Carbohydrate 32.3, Fiber 6.4, Protein 7
ROASTED CHICKPEAS
I started really liking these when I came to Turkey and thought I would try to make them in the states. They make a great snack and are a wonderful and healthy alternative to chips.These are also loaded with vitamins inluding iron and fiber.
Provided by VeggieMamma
Categories Lunch/Snacks
Time 32m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Preaheat the oven to 400 degrees.
- Drain and rinse chic peas.
- Place chic peas in a large bowl and add the olive oil.
- Stir well ensuring that all the chic peas are evenly coated.
- Sprinkle Paprika, black pepper,salt, and chili powder on the chic peas and mix. You can use as much or as little as you like. I am always more liberal with the paprika, and less liberal with the chili powder.
- Place chic peas on a large baking pan covered with aluminum foil.
- Bake in the oven for 22 minutes. *Note: Cooking times may vary as everyone's ovens are different so be sure to keep an eye on them.
- Serve right away. They are best served immediately after baking as they tend to lose their crispiness over time. Enjoy!
Nutrition Facts : Calories 404.9, Fat 16.2, SaturatedFat 2.1, Sodium 717.9, Carbohydrate 54.3, Fiber 10.6, Protein 11.9
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