Have you ever tried roasted chickpeas before? Even if you don’t normally like chickpeas, these crispy roasted ones are so moreish that they’re just not safe in our house! They’re crispy and almost slightly nutty, perfect for taking on the flavours of all the Italian herbs, garlic and chilli flakes that we like to add. Plus, roasted chickpeas are so filling as a snack! They might shrink as you roast them, but just a small handful will keep you full all morning, making them a great study snack. After all, it is exam season!
There are a couple of tricks to getting your chickpeas super crispy and perfectly golden:
- dry them before baking! They don’t have to be 100% dry, but they shouldn’t be more than slightly damp.
- bake them in one even layer with at least a little space between them. Otherwise, they’ll steam instead of roasting. This means that your chickpeas will never quite get perfectly crispy.
- Low and slow! It takes a while for them to cook, but it’s more than worth it, trust me. After all, you can always make a couple of batches at a time and save some for later.
- Dry roast them for the first 30 minutes, then add your oil and seasonings. This helps the excess water to evaporate and prevents your herbs etc from burning without sacrificing any of the flavour.
See – nothing too complicated! Trust me, so long as you stick to these few little tips, your roasted chickpeas should turn out absolutely perfect too!
If you haven’t tried roasted chickpeas ever before then don’t worry! On their own they’re slightly plain – they don’t have as much flavour as basic roasted nuts. However, once you find a seasoning you like, I promise you’ll love them!
Of course, you can test your own seasoning ideas – some popular ones include cinnamon sugar, taco seasoning, chilli and thyme and garlic parmesan – really, you can mix and match whatever you like! After all, I’m sure they’ll turn out delicious no matter what!
I have to admit, on my final test for this roasted chickpea recipe, I accidentally may have added too many chilli flakes. They were more than a little too spicy! However, everything else was right and I’d got the ratio of chilli flakes correct in a previous batch, so all is ok! Plus, my sister rather enjoyed nibbling on them anyway – her theory was that they’d make her drink more water since normally she doesn’t drink enough!
However, if you’d like them this spicy then please do double the chilli flakes. After all, it’s all according to taste. I simply chose to reduce them so that you could still taste the garlic and herbs. After all, they wouldn’t be spicy Italian roasted chickpeas without a ton of herbs!
Spicy Italian Roasted Chickpeas
- 1 400g tin chickpeas drained
- 2 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp dried rosemary
- 1 1/2 tsp garlic powder
- 1/4 tsp chilli flakes or to taste
- 1 tsp flaked sea salt or to taste
- black pepper to taste
- Preheat the oven to 180°C. Line a large baking tray with parchment paper and dry the chickpeas well. Discard any skins and place them on the tray spread in an even layer.
- Bake for 30 minutes, shaking them every 10 minutes. Mix together the seasonings and oil in a bowl.
- Add the chickpeas to the seasonings and stir well to coat. Place them back on the tray in an even layer and bake for another 10-15 minutes or until crispy and cooked through. Serve as soon as they are cool enough or allow to cool and then store in an airtight jar for up to 5 days.
Or, if you’re looking for more snack recipes, try my flapjacks with no refined sugar. They’re healthy and delicious too, just like these chickpeas!
What’s your favourite flavour combo for roasted nuts and chickpeas? Let me know in the comments!
Post linked to #CookBlogShare