Guest Post: Spicy, Tangy Roasted Chickpeas
When Alisa Gilbert contacted me to ask if I’d host her recipe for Roasted Chickpeas on OneLifeToEat, I knew her post would be scheduled in the week of Thanksgiving. I really liked Alisa’s simple recipe that I am sure some of you who are planning a non-traditional Thanksgiving could really use. Keep it in small bowls around the house and your guests will enjoy these as a delicious appetizer while they wait for the feast!
I was in college when I first learned about the delicious and intoxicating flavors of Indian food. My Indian roommate (and best friend) was an international student, and she graciously walked me through different variations of her culture’s cuisine. I was always peeping over her shoulder as she cooked, trying to see what she threw into the pan or pot that made everything so tasty. By the time we parted ways at the end of our degree programs, I had a notebook full of papers on which she had scribbled down her favorite recipes. I still have yet to master many of them due to my general ineptitude in the kitchen, but one simple recipe, hurriedly jotted on the second page of the recipe collection, was a perfect match for me: spicy, tangy roasted chickpeas.
These little treats are popular Indian snacks, and it is easy to see why. Each chickpea is coated with flavor and packs a satisfying crunch that surpasses any American potato chip I have ever had. The best part, however, is that not only are they outrageously tasty, they are also a breeze to cook up. Despite my penchant for destroying something as simple as a scrambled egg, I have never ruined a batch of these chickpeas in all the years I have been making them. This speaks volumes about how easy, adaptable, and addictive these snacks are. They are the perfect prelude to a meal and are always a crowd-pleaser.
- 15 to 15.5 ounces of canned chickpeas (also sold under the name of garbanzo beans)
- olive oil
- pinch of salt
- 1 tsp chaat masala
- pinch of chili powder or cayenne powder
- 1 / 4 tsp dried parsley flakes
- 1 small lime, cut into wedges
1. After putting your baking rack in the middle of the oven, preheat it to 400 degrees Fahrenheit.
2. Lay some paper towels down on a baking sheet. Drain your can of chickpeas and then scatter them on the paper towels. Using another paper towel, blot the chickpeas dry. This will help the olive oil to stick on them better. Some of your chickpeas may shed their “skin” as well. You can either remove all of the skins by pinching them off, or you can leave them on. I found that it does not make much of a difference, so I just leave them on because it is less work.
3. Drizzle some olive oil on the chickpeas and toss them around on the baking sheet so that they are coated evenly with the oil.
4. Bake the chickpeas for 30-40 minutes until they are golden brown.
5. Allow them to cool for about 5 minutes, then scatter the salt, chaat masala, chili powder, and parsley flakes on top of them and toss to coat evenly. Serve with the lime wedges.
I like to squeeze a little bit of the lime onto the chickpeas right before I snack on them, otherwise the lime juice could make them soggy if you don’t intend to eat them right away. Stored in an airtight container, they should keep for about a week.