The first time I tasted roasted chickpeas was at a friend’s house. She was so excited about them and quite frankly so was I….until I took a bite. The chickpea was all mealy and soft in the center. It was a total let down and I can’t think of any word to describe it except for….bleh.
I tried not to make a face, but when I didn’t eat anymore of them, well I guess that sent its own message. Is that not the worst when someone is really excited about something they made and it’s just bad?
Here’s the thing, with every recipe there’s a trick. When it comes to roasting chickpeas, it’s all about making sure they are hard like a nut before removing them from the oven. Sure a couple of them won’t be perfect but most of them should. This will require turning the pan and/or moving the chickpeas around on the baking sheet. You’ll also want to taste them before you pull them out just to make sure.
The final texture will be crunchy like a peanut. You’ll know when you bite into the right one. And they are such a great alternative for people who have nut allergies.
I love putting these in trail mix for my boys (I have one with a nut allergy) and even serving them at a cocktail party as a little munchie. Everyone loves them. I can also see these in cute little mason jars given as a homemade holiday gift.
This is what chickpeas look like dried. I have only been able to find them in the bulk section of my grocery store, not in the bean aisle. They will require soaking overnight, like any other dried bean.
Ready for the oven with a drizzle of olive oil and sugar. I do roast them on a aluminum foil and at this moment I’m wondering if they would roast crispier (faster) on a sheet sans the foil. I’ll try it next time.
Crispy Cinnamon-Chili Chickpeas
Ingredients
- 1 cup dried chickpeas
- 2 Tablespoons vegetable oil
- 3 Tablespoons sugar, divided
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/8 teaspoon cayenne
Directions
- Soak dried beans overnight in cold water. After draining them, pat them dry with paper towels.
- Preheat oven to 350 degrees F. In a large bowl toss beans with oil and 2 Tablespoons of the sugar, mix well. Spread beans out on a large, ungreased rimmed baking sheet. Make sure beans are in a single layer. Roast in the oven for 45 minutes or until crunchy. Make sure to stir them a few times so they cook evenly.
- When finished in the oven immediately toss them with remaining 1 Tablespoon sugar, salt, cinnamon, chili and cayenne. Feel free to add or subtract any amounts to fit your taste. Serve once cooled. These will last a week under airtight conditions.
You can’t have just one.
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Andrea (From the Bookshelf) says
These look great. I love roasted chickpeas and another variation is great to have.
Cathy says
Thanks…there are so many possibilities!
Meagan @ A Zesty Bite says
Roasted chick peas are so addicting. It’s been a while since I have made them but I’m going to need to try out your flavor combo.
Cathy says
They are addicting…and I love new flavor combos too.
Kristin says
Hi Cathy. These sound awesome. I’ve fried chickpeas before, but never roasted them. This is a healthier alternative. Do you think this would work with canned (drained & rinsed) chickpeas to save some time? Or do you think they would end up mushy? 🙁
Cathy says
No, stick with the dried, the others will be mush, at least in my experience.
LivLaughEat says
Actually (and so sorry Cathy to disagree with you in your own comments section), I only make these with canned chickpeas (from Jaden/Steamy Kitchen’s recipe) and I promise they won’t be mush! Drain, rinse, pat dry and you’re good to go!
Cathy says
Okay so every time I’ve used canned I can’t get them as crispy. What temp do you cook them on and do you use foil on the baking sheet?
Cathy says
Also for anyone who tries the canned, you’ll likely have to modify the ingredients unless you use an equivalent amount of chickpeas.
LivLaughEat says
I use more oil (probably 3-4 TB to start, and I add more during cooking if they seem too dry) and I bake them at 400. But I’m also baking 2 cans at a time (in 2 separate pans) because otherwise it doesn’t make enough, we love them so much. I try to pat them decently dry beforehand but I don’t go overboard in pre-drying them. I’ve baked them on a foil lined pan and on the pan directly – there may be a slight difference in baking time but it’s not noticeable to me and I rather have the easier clean up. I also don’t put any seasonings on until after baking (and even then, just a sprinkle of salt).
Cathy says
Well this is all interesting to me because like I said, I can’t seem to get them crispy like a nut. It makes me want to try again though in my commercial grade oven. I’ll have to give it a whirl again.
Ashley says
What a fantastic snack! I’ve only roasted chickpeas once before – I really need to do it more often. Love that cinnamon chili combination.
Cathy says
I know, sometimes it’s easier to just open a bag of something but these are so good!
Joanne @ Fifteen Spatulas says
I’ve been wanting to try crispy roasted chickpeas for a long time but haven’t done it yet. I’m definitely going to try yours since it sounds like you know how to make these awesome =)
Cathy says
Awesome, you’ll love them.
jmk says
I just accidentally opened a can of chickpeas – I’ll report back. I wouldn’t normally try roasting them, but I’ll probably just toss this can, so at least it won’t be a total waste.
Cathy says
Make sure to read the other comments about roasting the canned variety.
pam says
So, you don’t cook them?
Cathy says
What part of the recipe are you referring to? They do get roasted.
Beverly says
I have only tried roasting chickpeas once – using canned chickpeas. Rinsed, patted dry, etc. (They also have some type of outer shell type thing that you could remove or leave on – I’m assuming the dried ones do not?!) I followed the recipe to a “T” and ick, they were mushy and not good, so I’m curious to try your method, although I have never seen them sold in bulk anywhere, but I also live in the middle of nowhere. haha
Cathy says
This is the experience I have had, almost as if you can’t dehydrate them enough to make them crispy. And when they are not crispy they taste awful. But others have had different experiences so this is a good discussion.
Stephanie @cookinfanatic says
They serve a version of these roasted chickpeas at a local restaurant near me and I adore them! Need to try making myself at home now too, these sound great.
Cathy says
Yummy, what spices do they use?
natalie@thesweetslife says
love the idea of this flavor combo! i’ve never started with dried chickpeas either–must do that–so much cheaper!
Cathy says
I hope it works for you this time.
Dan from Platter Talk says
I’ve never heard of such a beast but you make them look and sound wonderful!!
Cathy says
Well, thank you.
Amy @ What Jew Wanna Eat says
I love sweet and spicy together- these sound like a tasty snack idea!
Cathy says
Thanks Amy.
Christine (Cook the Story) says
Great tips! I’ve never roasted chickpeas because the ones I’ve tried weren’t to my liking. I might give these a try though thanks to your advice. The flavor combo sound amazing!!!
Cathy says
Let me know how it goes!
Jackie @ The Beeroness says
I love your tips! I’ve had the same experience as you, canned just have an odd consistency, but I’ll try dried next time.
Cathy says
Thanks Jackie!
Priscilla | ShesCookin says
Agreed, canned just don’t cut it when it comes to achieving crispiness – I’ve tried too. With the oven at 350, how long do you roast them, Cathy? Sweet & savory combinations are my fave – so I’m adding cinnamon next time 🙂
Cathy says
Are we talking about the canned variety and roasting times?
Priscilla | ShesCookin says
P.S. To try and achieve true crispiness, I was going to experiment with upping the temp to 450 and keeping a close eye on them.
Cathy says
Yeah no recipe is perfect. I know even with the dried you have to move them around and taste a few before taking them out the oven. But I have much better results with the dried so I will stick with those.
Heidi @foodiecrush says
Ah-ha! You’ve solved my soggy dilemma! Love the combo of salty and sweet! Great hanging with you and potatoes, look forward to the next time!
Lucy says
Hi Cathy,
can you give me an idea of how long should the chickpeas (dry ones) stay in the oven?
thanx a lot!!
Cathy says
45 minutes or until crunchy.
margaret esposito says
it looks healthy with less sugar. will make it.
Michele OConnell says
These look wonderful. Just purchased a Air Fryer coming tomorrow I am going to try these in the Air Fryer.
Any recipes for a Air Fryer Kathy?
Cathy says
No never tried one. Let us know how it goes.
Michele OConnell says
Sorry it took so long for me to get back on trying this recipe in a Air Fryer.
I tried them and they turned out amazing and in half the time. I was taking them out about every 3 minutes to shake the basket to make sure they didn’t burn.
These really turned out great in the air fryer and what is really nice it took less time then putting them in the oven.
Great recipe. I have been making these every other evening for a snack.
Thanks so much for all your fantastic recipes Cathy. I enjoy them so much.
Lee says
What temp and how long distance you roast them?
Lou-Ann Archer says
My daughter is allergic to nuts and peanuts and chickpeas but loves roasted soybeans. I used to be able to buy them from a company called the Bean ladies but they now package their products at a warehouse that also packages nuts and so can not guarantee that their soybeans are nut free. So, I picked up a bag of raw soybeans from the grocery store and have used this method to make this recipe. I read all the comments and thought maybe I should bump up the temp to 375. I cooked them for 1/2 the time at 350 and 1/2 the time at 375 for about 50 minutes. They are delicious! Can’t wait for my daughter to try them!
Cathy says
That’s so great!! I hope she likes them.